Zucchini, Corn & Black Bean Enchiladas

with Spinach, Rice & Creamy Cilantro Sauce

35 MIN

+$3.99/serving 4 Servings

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add Ground Pork Chorizo

From the Test Kitchen

For these enchiladas, you’ll make a hearty filling of tender sautéed vegetables, black beans, 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 monterey jack cheese bring it all together.
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Nutrition

PER SERVING
Calories

960 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Pork Chorizo
8 Flour Tortillas
½ cup Long Grain White Rice
2 Zucchini
2 ears Corn
5 oz Baby Spinach
1 15.5-Oz Can Black Beans
4 oz Shredded Monterey Jack Cheese
½ cup Sour Cream
2 Tbsps Grated Cotija Cheese
½ cup Cilantro Sauce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

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 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. In a bowl, combine the cilantro sauce and half the sour cream. Taste, then season with salt and pepper if desired.

3 Cook the choirzo

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

4 Cook the vegetables

In the pan of reserved fond, 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 the bowl of cooked chorizo.

5 Make the filling & assemble the enchiladas

To the bowl of cooked chorizo and 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 3 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.

6 Bake the enchiladas & serve your dish

Evenly top the enchiladas with the sauce and monterey jack; 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!