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.
Black Bean and Cheese Enchiladas with Ranchero Sauce
Photo: Oxmoor House
More From Cooking Light
Total: 1 Hour, 10 Minutes
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
- 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
- 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.
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013
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