Categories: Vegetables
Ingredients
- 2 dried ancho chiles, stemmed and seeded
- 2 cups water
- 2 tsp olive oil
- 1 cup chopped yellow onion
- 5 garlic cloves, sliced
- 1/4 tsp kosher salt
- 2 cups vegetable broth
- 2 Tbsp chopped fresh oregano
- 2 Tbsp no-salt added tomato paste
- 1/2 tsp ground cumin
- 1 Tbsp fresh lime juice
- 1/8 tsp ground red pepper
- 1 (15-oz) can black beans, rinsed and drained
- 2 cups (8 oz.) shredded 4-cheese Mexican blend, divided (use reduced fat if counting calories)
- 2 thinly sliced green onions, divided
- 12 (6-in) corn tortillas
- 6 Tbsp light sour cream
Directions
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Preheat oven to 400*
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Combine chiles and 2 cups water in 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 med saucepan over high heat. Add onion; sauté 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 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 ½ sauce on the bottom of a 13×9 glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 Tbsp. bean mixture down center of each tortilla and roll up. Place seam side down in baking dish. Pour remaining sauce over filled tortillas. Top with remaining cheese. Bake at 400* for 15 minutes or until lightly browned. Sprinkle with remaining green onions and serve with sour cream.