Zucchini & Black Bean Enchiladas with Creamy Ancho Sauce
Customer Favorite

Zucchini & Black Bean Enchiladas

with Creamy Ancho Sauce

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 810 Cals/serving
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For these crowd-pleasing enchiladas, a hearty medley of zucchini, black beans, and Mexican-spiced rice fill soft flour tortillas. You’ll finish it all with a creamy, smoky tomato sauce and a sprinkling of cheese baked until melty and golden brown.

For these crowd-pleasing enchiladas, a hearty medley of zucchini, black beans, and Mexican-spiced rice fill soft flour tortillas. You’ll finish it all with a creamy, smoky tomato sauce and a sprinkling of cheese baked until melty and golden brown.

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Zucchini & Black Bean Enchiladas with Creamy Ancho Sauce
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Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, a big pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the zucchini, then medium dice. Drain and rinse the beans. Peel and finely chop the shallot. Grate the cheese on the large side of a box grater.

Cook the zucchini & make the filling:
3 Cook the zucchini & make the filling:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the beans, vinegar, and a drizzle of olive oil to the bowl. Season with salt and pepper; stir to combine. Wipe out the pan. 

Make the sauce:
4 Make the sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and chile paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat and stir in the sour cream. Taste, then season with salt and pepper if desired.

Assemble the enchiladas:
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. Transfer to the baking dish in an even layer, seam side down. Evenly top with the sauce and grated cheese. Season with salt and pepper.

Bake the enchiladas & serve your dish:
6 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. Enjoy! 

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Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, a big pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.

2 Prepare the ingredients:

While the rice cooks, wash and dry the zucchini, then medium dice. Drain and rinse the beans. Peel and finely chop the shallot. Grate the cheese on the large side of a box grater.

Prepare the ingredients:
Cook the zucchini & make the filling:
3 Cook the zucchini & make the filling:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the beans, vinegar, and a drizzle of olive oil to the bowl. Season with salt and pepper; stir to combine. Wipe out the pan. 

4 Make the sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and chile paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat and stir in the sour cream. Taste, then season with salt and pepper if desired.

Make the sauce:
Assemble the enchiladas:
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. Transfer to the baking dish in an even layer, seam side down. Evenly top with the sauce and grated cheese. Season with salt and pepper.

6 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. Enjoy! 

Bake the enchiladas & serve your dish: