Veggie & Black Bean Enchiladas

with Spiced Tomato Sauce & Rice

50 MIN

4 Servings

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From the Test Kitchen

These loaded vegetarian enchiladas have it all: Mexican-spiced rice, black beans, zucchini, and carrots. For more bold flavor, we’re sautéing the vegetables with smoky ancho chile paste—a specialty product made from dried poblano peppers.

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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

14 oz Crushed Or Finely Chopped Tomatoes
1 15-Ounce Can Black Beans
8 Flour Tortillas
½ cup Jasmine Rice
2 Scallions
2 Zucchini
¾ lb Carrots
2 cloves Garlic
½ cup Sour Cream
2 oz Queso Blanco
2 Tbsps Ancho Chile Paste
2 oz Monterey Jack Cheese
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

Preheat the oven to 450°F. In a small pot, combine the rice, a big pinch of salt, 1 cup of water, and half the spice blend. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff the cooked rice with a fork. Transfer to a large bowl. Rinse and wipe out the pot.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Medium dice the zucchini. Drain and rinse the beans. Crumble the queso blanco. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the Monterey Jack cheese on the large side of a box grater.

3 Cook the vegetables & make the filling:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and diced zucchini; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until slightly softened. Add the chile paste and 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid has slightly reduced in volume. Transfer to the bowl of cooked rice. Add the beans, crumbled queso blanco, and half the sour cream. Stir to combine; season with salt and pepper to taste.

4 Make the sauce:

While the vegetables cook, in the same pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomatoes, remaining spice blend, and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.

5 Assemble the enchiladas:

Spread about 2 cups of the filling into the bottom of a baking dish. Place the tortillas on a work surface. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in an even layer, seam side down. Evenly top with the sauce and grated Monterey Jack cheese. Season with salt and pepper.

6 Bake the enchiladas & serve your dish:

Bake the enchiladas 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Garnish the baked enchiladas with the sliced green tops of the scallions. Serve with the remaining sour cream on the side. Enjoy!