Black Bean & Zucchini Enchiladas with Cheddar Cheese



  • ½ cup Jasmine Rice
  • 4 Flour Tortillas
  • 1 15-Ounce Can Black Beans
  • 2 Scallions
  • 1 Zucchini
  • 2 Tbsps Ancho Chile Paste
  • ¼ cup Sour Cream Or Mexican Crema
  • 2 Tbsps Tomato Paste
  • 1 Tbsp White Wine Vinegar
  • 2 oz White Cheddar Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)



1.Preheat the oven to 450°F. 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, 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.While the rice cooks, wash and dry the fresh produce. Medium dice the zucchini. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Drain and rinse the beans. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheese on the large side of a box grater.



3.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. Add the corn and remaining spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of cooked rice. Add the beans, vinegar, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Wipe out the pan.



4.In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 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. Stir in the sour cream or crema and season with salt and pepper to taste.



5.Spread about 3 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 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. Garnish the baked enchiladas with the sliced green tops of the scallions. Enjoy!


Sure to become an instant favorite, these enchiladas feature soft tortillas stuffed with spiced rice and tender vegetables, then smothered under layers of spicy, creamy sauce and sharp cheese.


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