It's been a while since we did Hello Fresh, but symbol and I have both been kind of discombobulated lately and deemed it a good idea for this week. The Kidlet picked this one out of the box and it was a hit; she said that it was "spicy, but I can handle it, and I actually like the feeling of the spicy in my mouth"! Maybe her spicy resistance has leveled up?

Black Bean Enchiladas

Hello Fresh

Ingredients

• 4 scallions, sliced, whites and greens separated
• 3+3 cloves garlic, minced and divided
• 2 tbsp enchilada seasoning
• 1½ C jasmine rice
• zest of 2 limes
• 2 yellow onions, chopped
• 4 tbsp mexican seasoning
• 740mL tinned black beans, with their liquid
• juice of 1 lime
• 12 6" flour tortillas
• 2 C tomato salsa
• 2 C grated mozzarella cheese
• 12 tbsp guacamole

Directions

1. Set instant pot to sautée. Add 2 tbsp oil, scallion whites, half the garlic, rice, and enchilada seasoning. Cook until fragrant, 2-3 minutes.
2. Add 1½ C water, cover, and pressure cook as normal for rice (4 minutes + 10 minute cooldown for white jasmine rice).
3. When rice is done, fluff it and stir in scallion greens and lime zest.
4. Meanwhile, heat 4 tbsp oil in a large skillet over medium heat.
5. Add onions and remaining garlic and cook until onion is softened and turning golden.
6. Add mexican seasoning and black pepper and cook until fragrant, 30-60s.
7. Stir in lime juice and black beans (with their liquid), bring to a boil, and simer, stirring occasionally, until liquid reduces and beans soften.
8. Remove from heat and mash beans with a potato masher.
9. Divide beans between tortillas.
10. Roll tortillas into tubes and place, seam down, into a lightly oiled 9×13" baking pan.
11. Pour over salsa.
12. Top with cheese.
13. Broil on middle rack 5-6 minutes, until cheese and edges of tortillas are browned.
14. Serve with guacamole and lime wedges.