Black bean and zucchini enchiladas


Black bean and zucchini enchiladas

1/2 cup White Jasmine Rice
1/2 serving [Mexican spice blend](

2 tsp olive oil
1 Zucchini, medium diced
1 15-Ounce Can Black Beans, drained and rinsed
1 Tbsp White Wine Vinegar
2 Scallions, thinly slice, white and green parts separated
2 Tbsp Tomato Paste
2 Tbsp Ancho Chile Paste
1/2 cup water
1/4 cup Sour Cream Or Mexican Crema

4 small flour tortillas
2 oz White Cheddar Cheese, grated


Preheat the oven to 450°F. In a small pot, combine the **rice**, a big pinch of salt, the **spice blend**, and **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.

While the rice continues to cook, in a large pan (nonstick, if you have one), heat **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. Season with salt and pepper and stir to combine. Wipe out the pan.

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 **chile paste**. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add **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.

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.

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!

Nutrition Facts

Serving Size:2


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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