Black Bean and Cheese Enchiladas with Ranchero Sauce

recipe from sweetlifebake.com

Another winner from Cooking Light these black bean and cheese enchiladas with ranchero sauce were a big hit for Sunday Dinner. Black beans in a saucy ranchero sauce baked until bubbly and topped with cheese and sour cream, yum. I served them with a side of kid pleasing cheesy rice and extra salsa on the side for the adults. Make the ranchero sauce a few days in advance and cut this recipe prep in half.

 

 

Black Bean and Cheese Enchiladas with Ranchero Sauce

Yield: serves 6-8

Ingredients

  • 2 dried ancho chiles, stemmed and seeded
  • 2 cups water
  • 2 teaspoons olive oil
  • 1 cup chopped yellow onion
  • 5 garlic cloves, sliced
  • 1/4 teaspoon kosher salt
  • 2 cups organic vegetable broth
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons no-salt-added tomato paste
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) pre shredded reduced-fat 4-cheese Mexican-blend cheese, divided
  • 3 thinly sliced green onions, divided
  • Cooking spray
  • 12 (6-inch) corn tortillas
  • 6 tablespoons light sour cream

Instructions

  1. Preheat oven to 400°.
  2. Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.
  3. Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.
  4. Pour onion mixture into a blender; add chiles and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.
  5. Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.

Notes

recipe from Cooking Light

http://sweetlifebake.com/2014/03/28/black-bean-cheese-enchiladas-ranchero-sauce/

 

 

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge