Black Bean and Cheese Enchiladas with Ranchero Sauce

Photo: Oxmoor House

Smother these Black Bean and Cheese Enchiladas with a spicy Ranchero Sauce for an easy dinner tonight.

Yield: Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 55 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 12.9g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.3g
  • Carbohydrate: 36.1g
  • Fiber: 6.4g
  • Cholesterol: 32mg
  • Iron: 1.7mg
  • Sodium: 574mg
  • Calcium: 426mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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. 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.
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013
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