Zucchini & Black Bean Enchiladas with Creamy Ancho Sauce

ingredients

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

 

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1.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.

 

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2.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.

 

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3.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.

 

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4.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.

 

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5.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.

 

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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. Enjoy!

 

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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