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Zucchini, Corn & Black Bean Enchiladas
with Spinach, Rice & Creamy Cilantro Sauce
35 MIN
4 Servings
From the Test Kitchen
For these enchiladas, you’ll make a hearty filling of tender sautéed vegetables and fluffy rice spiced with a zesty blend of paprika, ancho chile powder, cumin, and more—all brought together with rich sour cream. An irresistibly bright cilantro sauce and melty cheddar cheese bring it all together.
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Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories710 Cals (est.)
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fresh
ingredients
Title
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8 Flour Tortillas
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1 15.5-Oz Can Black Beans
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½ cup Long Grain White Rice
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5 oz Baby Spinach
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2 Zucchini
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2 ears Of Corn
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4 oz White Cheddar Cheese
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½ cup Sour Cream
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2 Tbsps Grated Cotija Cheese
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½ cup Cilantro Sauce
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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
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 small pot, combine the rice, half the spice blend, 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 & make the sauce
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Remove any husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the beans. Grate the cheddar on the large side of a box grater. In a bowl, whisk together the cilantro sauce and half the sour cream. Taste, then season with salt and pepper if desired.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt, pepper, and the remaining spice blend. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Transfer to a large bowl.
4
Make the filling & assemble the enchiladas
To the bowl of cooked vegetables, add the cooked rice, drained beans, cotija, remaining sour cream, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Evenly spread about 2 1/2 cups of 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.
5
Bake the enchiladas & serve your dish
Evenly top the enchiladas with the sauce and grated cheddar; season with salt and pepper. Bake 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!
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 small pot, combine the rice, half the spice blend, 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 & make the sauce
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Remove any husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the beans. Grate the cheddar on the large side of a box grater. In a bowl, whisk together the cilantro sauce and half the sour cream. Taste, then season with salt and pepper if desired.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt, pepper, and the remaining spice blend. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Transfer to a large bowl.
4
Make the filling & assemble the enchiladas
To the bowl of cooked vegetables, add the cooked rice, drained beans, cotija, remaining sour cream, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Evenly spread about 2 1/2 cups of 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.
5
Bake the enchiladas & serve your dish
Evenly top the enchiladas with the sauce and grated cheddar; season with salt and pepper. Bake 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!
Tips from Home Chefs