Red Bean Enchilada Bake with Spanish Rice & Cashew Queso

Red Bean Enchilada Bake

with Spanish Rice & Cashew Queso

GET RECIPES DELIVERED
dinner

We up the flavor game further with a creamy jalapeño queso that’s got some kick. Enjoy!

Dinner Squash Nuts Beans/Legumes Mexican Soy-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Party Foods Fall Recipes
GET RECIPES DELIVERED
SERVINGS
2 6
PREP & COOK TIME
35 min
CALORIES
730
FAT
14g
CARBOHYDRATES
91g
PROTEIN
30g

MAIN INGREDIENTS

  1. ½ cup Spanish rice
  2. 10 oz zucchini
  3. 4 corn tortillas
  4. 13.4 oz kidney beans
  5. 1 tsp ground cumin
  6. 2 tbsp cashew butter
  7. 2 tbsp nutritional yeast
  8. ¼ tsp ground turmeric
  9. ½ tsp smoked paprika
  10. ¼ cup pickled jalapenos
  11. 2 tbsp olive oil*
  12. Salt*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • 2 small saucepans with lids
  • Large nonstick skillet
  • 8x8 or smaller baking dish

INSTRUCTIONS

1
Cook the rice
Preheat the oven to 400°F. Place a small saucepan over medium-high heat with 1 tbsp olive oil. Once hot, add the Spanish rice, stir, and cook until lightly toasted, about 1 minute. Add 1 cup water and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 15 to 18 minutes.
2
Prepare produce
Cut the zucchini into half moons. Drain and rinse the kidney beans. Lightly oil the bottom of an 8x8 baking dish with 1 tsp olive oil. Cut the tortillas in half and line the baking dish with 4 halves.
3
Cook the filling
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the cut zucchini and ⅛ tsp salt, and cook until zucchini is browned in places, about 4 to 5 minutes. Stir in the kidney beans and cumin and cook until hot, about 2 to 3 minutes.
4
Build the enchilada bake
Transfer just half of the filling into the prepared baking dish, top with more tortilla halves, and repeat until everything is used.
5
Prepare the queso
Combine the cashew butter, nutritional yeast, ground turmeric, smoked paprika, ¼ tsp salt, and ½ cup cold water in another small saucepan over medium heat. Whisk continuously to combine and bring sauce to a simmer. Cook until thickened, about 1 minute. Top the enchiladas with the cashew queso. Cover the baking dish loosely with foil and bake in the oven until hot, about 15 to 20 minutes.
6
Serve
Top the red bean enchilada bake with pickled jalapeños and serve with Spanish rice. Enjoy!