Black Bean and Cheese Enchiladas with Ranchero Sauce

Categories: Entre

Ingredients

• 2 dried ancho chilies, stemmed and seeded
• 2 c water
• 2 t olive oil
• 1 c chopped yellow onion
• 5 garlic cloves, sliced
• 1/4 t kosher salt
• 2 c vegetable broth
• 2 T chopped fresh oregano
• 2 T tomato paste
• 1/2 t cumin
• 1 T lime juice
• 1/8 t ground red pepper
• 1 (15 oz) can black beans, rinsed and drained
• 2 c 4-cheese Mexican-blend cheese, divided
• 3 thinly slicked green onions, divided
• 12 (6 in) corn tortillas
• 6 T light sour cream

Directions

1. Preheat oven to 400.

2. Combine chiles & 2 c water in saucepan; simmer for 5 min. Remove from heat and let stand 5 min. Drain chiles in a colander over a bowl. Reserving 1 c cooking liquid.

3. Heat oil in med. saucepan over high heat. Add onions; saute1 min. Reduce heat to med; add garlic and salt. Cook 5 min.

4. Add broth and next 3 ingredients. Cook 8 min.

5. 5 Pour onion mixture into a blender; add chiles and reserved liquid. Blend until smooth; stir in lime juice and red pepper.

6. Combine beans, 1 cup cheese, and half the green onions in a bowl.

7. Spread 1/2 c of sauce in the bottom of 13×9. Spoon 3 T bean mixture in each tortilla, roll up, and place in dish. Pour remaining sauce over filled tortillas and sprinkle with remaining cheese. Bake 15 min. Sprinkle with remaining green onions; serve with sour cream.

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