- 2 teaspoons olive oil
- 15 oz. reduced sodium black beans
- 1/2 cup frozen corn
- 1 small zucchini, diced
- 10 100% whole wheat tortillas (I used Mission)
- 14.5 oz. can whole peeled tomatoes (I used San Marzano
- 3/4 cup brown jasmine rice
- 1 lime, halved
- 4 oz. Monterey jack cheese, shredded
- 1 tablespoon sauce from 7 oz. can of chipotle peppers in adobo (less if you prefer less spice)
- 1 tablespoon hot Mexican chili powder (I used McCormick)
- 1/4 cup plain Greek or Skyr yogurt
- Salt & pepper to taste
- Preheat the oven to 450°F
- In a medium pot, combine the rice, chili powder and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 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. Set aside
- While the rice cooks, heat olive oil in a medium pan over medium-high until hot
- Add the beans, corn, zucchini and as much of the chipotle adobo sauce as you’d like
- Cook, stirring occasionally, 2 to 3 minutes, or until fragrant
- Add the tomatoes, working to break them up in the pan using a rubber-tipped spatula. Season with salt and pepper and cook, stirring occasionally, 4 to 5 minutes, or until thickened. Turn off the heat.
- To the pot of cooked rice, add the yogurt, juice from one lime half, and half the sauce. Stir to combine.
- Lay the tortillas onto a piece of parchment or a cutting board.
- Divide the filling among the tortillas (you may have some extra), tightly rolling up each tortilla around the filling.
- Place the tortillas, seam down in a single layer into a lightly greased baking dish.
- Evenly top with the remaining sauce and the grated cheese; season with salt and pepper.
- Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand for at least 2 minutes before serving.
- Top with optional toppings such as avocado, plain yogurt, hot sauce or salsa
Keywords: enchilada, mexican, whole grain, vegetarian, budget-friendly, dinner