Black Bean and Zucchini Enchiladas

10 ounces Pork Chorizo (optional)

4 Flour Tortillas

1/2 cup Long Grain White Rice

4 ounces Sweet Peppers

2 Tbsp Tomato Paste

1 Tbsp Ancho Chile Paste

1 15.5-oz can Black Beans

1 Tbsp Mexican Spice Blend

1 Zucchini

2 Scallions

2 ounces Shredded Cheddar & Monterey Jack Cheese Blend

1/4 cup Sour Cream

1 Tbsp Rice Vinegar


Place an oven rack in the center of the oven; preheat to 450 degrees. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and1 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. Transfer to a large bowl.

 Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Medium dice the zucchini. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops.

 In a large pan,heat a drizzle of olive oil on medium-high until hot. Add the diced peppers and diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt, pepper, and half the spice blend (you will have extra). Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the drained beans, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Rinse and 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 and 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 constantly, 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 the sauce is slightly thickened. Turn off the heat. Stir in the sour cream until combined. Taste, then season with salt and pepper if desired

 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 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. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!

Mexican Spice Blend

2 Tbsp paprika

2 Tbsp chili powder

1 1/2 teaspoon onion powder

1 1/2 teaspoon garlic powder

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground black pepper

1/4 teaspoon cayenne or ground chipotle pepper (optional)


Whisk together all ingredients until thoroughly combined. 

Store in an airtight container for up to 6 months, or until the spices are no longer aromatic.

Use this flavorful spice blend to elevate any dish from simple rice and beans or tofu tacos to creamy squash soup.

Ancho Chile Paste Substitute

  • Crushed Red Pepper Flakes
  • Ancho Chili Powder
  • Smoked Paprika
  • Chipotle Powder
  • Cayenne Pepper Powder
  • Tabasco Sauce

 You can add the above to things like sriracha or tomato paste to better match ancho chili paste, or you can use it as is and just have a slightly different dish. 


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