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.
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.
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.
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.
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Oxmoor House, None, 2013,Cooking Light Lighten Up, America!
I loved this recipe! I made it exactly as the recipe states, but I added corn per the suggestions from others' comments. It was delicious! I also did this more as a casserole than traditional enchiladas. I spread the 1/2 c. sauce on the bottom of my dish, made a single layer of tortillas across, added the filling, made another layer of tortillas, then topped it with the rest of the sauce and cheese. It looked and tasted wonderful!
Helpful hint: if you can't find dried ancho chilis, look in the "Hispanic" section of your seasoning aisle. That's where I found it at HEB.
Really great, filling vegetarian dish with authentic flavor. I had a hard time keeping the corn tortillas intact until I microwaved them with a splash of water and for longer, so they were really pliable. Served with Trader Joes' Peruvian Chimichurri Rice on the side, which wsa great. These would be really fast if you made the sauce the night before.
Made this tonight and it was excellent! My husband loved it, too. I didn't have ancho chiles, so I used canned diced green chiles and just added them in during the blending process. Didn't have scallions, but we didn't miss them. I also used chipotle chili powder, instead of red pepper, because I like the smoky taste, and also dried oregano. I thought the filling seemed a little skimpy, so I used 8 tortillas, instead of 12, and they were perfect. To make up for the lost liquid from the ancho chile cooking, I just added another 1/2 cup of vegetable broth. I thought the sauce would be too thin after I poured it onto the filled tortillas, but it thickened as it baked and turned out just right. Delicious!
This is a delicious recipe, but it looks really really bad once you serve it up!
I've made this recipe three times with corn tortillas (I have even used different types of corn tortilla) and each time I make it the enchiladas collapse into a mess. It always tastes good, just looks very unappetising. I have made it once with flour tortillas and it worked much better.
I am going to work on my own recipe using corn tortillas (with a thicker sauce, using less of it) to see if I can achieve good taste AND good texture!
This recipe was amazing! I'm a beginner vegetarian and I didn't miss the meat at all. It is a little messy but its all about the taste right? I couldn't find dried chilies so I used the canned ones in adobo and added some of the juice to a cup of water. If you go that route I would suggest only using one because it was a little spicy. Another problem I had was there wasn't enough of the black bean mixture to fill 12 tortillas so you may want to double the beans accordingly. This will definitely be my go to meal when I'm having a Mexican food craving.