I don’t know how it gets better than Mexican food. The spice and smoky flavors always make me crave it, and smoky veggie enchiladas are extremely versatile and simple. Feel free to use any type …
I don’t know how it gets better than Mexican food. The spice and smoky flavors always make me crave it, and smoky veggie enchiladas are extremely versatile and simple. Feel free to use any type of your favorite veggies. This will also make a heaping portion for 2. My fiancé and I ate so much and had plenty for leftovers the next day. We added pork chorizo (Gene’s favorite) but it absolutely isn’t needed.
You will need:
2 cloves garlic
1/4 cup sour cream
4 flour tortillas
1 poblano or bell pepper
1 15.5 oz can black beans
1/3 cup guajillo chile pepper sauce or your favorite taco sauce
1/2 cup long grain white rice
4 oz shredded Monterey Jack cheese
1 tbsp mexican spice blend (or your favorite taco seasoning)
10 oz pork chorizo or ground beef (optional)
Begin by preheating your oven to 450 degrees. In a medium pot, combine your rice, salt, taco seasoning, and 1 cup of water. Heat your water on high and once boiling, reduce the heat to low. Cover and cook without stirring for 14 minutes, or until the water has been absorbed and the rice is tender, then set aside your rice.
Meanwhile, rough chop your garlic, dice your zucchini and pepper and drain and rinse the beans. If you have any meat you’d like to add into your enchiladas, now would be the time to brown your beef or pork and add your spices such as salt, and chili powder for additional flavoring.
Transfer your meat to a bowl and in a large pan heat a drizzle of olive oil over medium high. Add in your diced zucchini in an even layer and cook 4-5 minutes until lightly browned. Add in your chopped garlic and diced pepper stirring 2-3 minutes until softened. Transfer to the bowl of cooked rice and add in your drained beans, half your sour cream for tang and creaminess, cooked chorizo, and season to taste.
Place your tortillas on a work surface and spread 2 cups of the filling at the bottom of a baking dish. Divide the remaining filling among the tortillas and transfer to the baking dish, seam side down. Top with guajillo sauce ( or your favorite salsa/taco sauce), and cheese. Bake 7-9 minutes and top with remaining sour cream, and a dash of hot sauce! Cheers!
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