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Zucchini, Bean & Rice Enchiladas

with Monterey Jack Cheese & Salsa Roja

Cooking time

35 minutes




770 /serving

Bite into our vegetarian version of one of Mexico’s most popular traditional dishes, and feel the warmth wash over your dining room. These enchiladas stuff soft wheat tortillas with fresh zucchini, red kidney beans and scallions enlivened with our special family-friendly spice blend. Then you’ll cover them with a homemade salsa roja and melted Monterey Jack cheese before baking them until golden. Yum! A spritz of lime puts the finishing touch on this flavour fiesta.

We will send you:

  • 2 Zucchini
  • 1 Lime
  • 2 Scallions
  • 315g White rice
  • 213ml Tomato sauce (canned)
  • 100g Greek yogurt
  • 120g Grated Monterey Jack
  • 12 Wheat flour tortillas
  • 540ml Red kidney beans (canned)
  • 120ml Mild chili sauce
  • 22g Enchilada spice blend (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Wheat

You will need:

Medium pot
Large pan
Large baking dish
Salt & pepper
Total Fat
20 g
Saturated Fat
10 g
1550 mg
Total Carbs
124 g
11 g
29 g
12 g
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside, uncovered, to cool.
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Mise en place
Preheat the oven to 450°F. Cut the lime into 6 wedges. Drain and rinse the beans. Grate the zucchini. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Start the filling
In a large pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and cook, 30 seconds to 1 minute, until fragrant. Add the beans and zucchini; cook, slightly mashing the beans with a spoon, 3 to 4 minutes, until combined; season with ½ the spice blend and S&P. Add the juice of 1 lime wedge. Transfer to a large bowl and set aside to cool.
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Prepare & bake the enchiladas
In a medium bowl, make the salsa roja by combining the tomato sauce and mild chili sauce with 2 tbsp water; season with the remaining spice blend and S&P. To the bean mixture, add ¼ of the cooked rice; stir to combine. Place the tortillas on a clean work surface. Divide the filling between the tortillas. Tightly roll up each tortilla and place in an even layer in a large oiled baking dish, seam-sides down. Top with the salsa roja and cheese. Bake, 10 to 12 minutes, until the cheese has melted. If desired, switch the oven to broil and cook, 1 to 2 minutes, until golden brown.
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Finish the rice & serve
To the pot of remaining rice, add ½ the green tops of the scallions and the juice of 1 lime wedge; season with S&P to taste and stir to combine. Divide the enchiladas between your plates. Garnish with the yogurt, the remaining green tops of the scallions and the remaining lime wedges. Serve the remaining rice on the side. Bon appétit!