New & Notable

Smoky Vegetable Enchiladas

with Pinto Beans & Gouda Cheese

40 MIN

2 Servings

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Keep it Vegetarian

From the Test Kitchen

These hearty vegetarian enchiladas are stuffed with pinto beans, poblano pepper, scallions, sour cream, and rice. For a luxurious finish, we're baking it all under layers of creamy guajillo chile sauce and melty gouda cheese for extra smoky flavor.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

870 Cals (est.)

View Full Nutrition

fresh

ingredients

1 15.5-Oz Can Pinto Beans
4 Flour Tortillas
½ cup Long Grain White Rice
1 Poblano Pepper
2 Scallions
2 oz Smoked Gouda Cheese
⅓ cup Guajillo Chile Pepper Sauce
⅓ cup Béchamel Sauce
¼ cup Sour Cream
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. Drain and rinse the beans. Grate the gouda on the large side of a box grater. In a bowl, combine the guajillo sauce and béchamel.

3 Cook the vegetables & make the filling

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and sliced white bottoms of the scallions. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt, pepper, and the spice blend. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a large bowl. Add the cooked rice, drained beans, sour cream, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

4 Assemble the enchiladas

Place the tortillas on a work surface. Spread about half the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the creamy guajillo sauce and grated gouda; season with salt and pepper.

5 Bake the enchiladas & serve your dish

Bake the enchiladas 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!