Black Bean and Cheese Enchiladas with Ranchero Sauce

This was a very interesting meal. First off, I was able to find the dried ancho chiles at Sunflower  market with a little help and they were not what I expected. I think next time I come across an ingredient I am unfamiliar with I will call upon my good friend "google images." Once I found the chiles I realized this was going to be a very different taste than I was expecting as they smelled a little like raisins. I was pleasantly surprised with the flavor though. It ended up pretty close to an authentic mole sauce (as much as we remember since the word authentic and mole haven't been used in the same sentence since we left California) with a yummy sweet flavor. Not too much spice and we actually did not miss the meat at all. We opted not to use the oregano just because but I think next time I will add a little cilantro on top. We also split this into two 8 x 8 pans and froze one for next time. 4 out of 5 stars.

Source: Cooking Light

Serves: 6

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

Directions

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.

Amount Per Serving

Calories: 302

Fat: 12.9g

Cholesterol: 32mg

Sodium: 574mg

Fiber: 6.4g

Protein: 17.3g