Zucchini, Corn & Black Bean Enchiladas

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.

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.

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

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 wilted. Transfer to the bowl of cooked chicken.

To the bowl of cooked chicken 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.

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!