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
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
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Preheat oven to 400°.
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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.
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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.
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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.
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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.
Recipe Notes
recipe from Cooking Light
yum yum yum! I love using the black beans as the main in the enchilada
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