Black Bean And Cheese Enchiladas With Ranchero Sauce Recipe

Name: Black Bean And Cheese Enchiladas With Ranchero Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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) preshredded 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

Servings: persons

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) preshredded 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

1
Preheat oven to 400u00b0.
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 400u00b0 for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.

856

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 dried ancho chiles, stemmed and seeded, 2 cups water, 2 teaspoons olive oil, 1 cup chopped yellow onion, and more.

Yes, Black Bean And Cheese Enchiladas With Ranchero Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean And Cheese Enchiladas With Ranchero Sauce

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