Black Bean and Cheese Enchiladas with Ranchero Sauce

  • Foodie25 Posted: 09/28/11
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    Delicious and so simple! I made this for a weeknight meal by making the ranchero sauce the day before. It was ready in a snap. I only got 7 enchiladas out the bean and cheese mixture even with measuring out the 3 tbls per tortilla. Next time I'll double the beans. I didn't reduce my ranchero mix enough so I added some corn starch to it and it turned out perfect. Will definitely make these again.

  • Laura1681 Posted: 09/26/11
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    My family loved these. I made them for dinner last night and used California chilies rather than the Anchos. Other than that, I followed the recipe exactly. We rate every meal when we try it the first time and we gave this one an easy 5-star - no easy feat with my family. Everyone went back for seconds! Served it with mexican rice.

  • kewalton Posted: 09/27/11
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    I used whole wheat tortillas and added corn to the filling. Easy and delicious!

  • boognish Posted: 10/03/11
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    turned into mush for some reason. Flavors were decent; texture was poor. There are better enchilada recipes out there.

  • Ashlie Posted: 10/17/11
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    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.

  • Curdyt Posted: 10/09/11
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    Very good! I sautéed ground beef with the onions and garlic, which were blended in to make the ranchero sauce, and the meat gave it great depth of flavor. I would definitely make this again!

  • dmpeace Posted: 09/27/11
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    Loved these! I saved time and just made a casserole out of this instead of rolling the enchiladas up invidually. This is a great meal for a meatless Monday, and really hearty too.

  • SusanDenk Posted: 09/25/11
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    My boyfriend, who HATES black beans, took a bite and told me these were the best burritos he had ever eaten. I was expecting sarcasm, but he was serious. He even raved about them later to friends. The sauce is very flavorful with a great kick and it goes perfectly with the simple but tasty filling.

  • sobgila Posted: 10/12/11
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    This is a 4 1/2 stars dish.. It was great, especially as a veg option. . The ranchero sauce really made it. I used 8 inch whole wheat flour tortillas as I was out of corn tortillas. I also added some corn to the beans, as another reviewer recommended. I also added a little dried cliantro. It made 7 enchiladas. Ranchero sauce would be good on chicken enchildas

  • JimMarltonNJ Posted: 10/27/11
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    Tortilla need to be freshly heated so that they roll easily.

  • blackberrygirl Posted: 10/03/11
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    These were delicious! I also used California chiles in place of the anchos which I couldn't find and the taste was amazing. Although this recipe was not classified as "kid-friendly" my 8-year-old loved it and went back for seconds. Not too spicy with a great flavor. I used about 2 Tbs of the bean mixture per enchilada and ended up with 12 enchiladas. They were on the small side but still filling.

  • love2coooook Posted: 09/26/11
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    Yummy yummy yummy. I've been trying to add more vegetarian meals into the week and this one was great! The sauce was very good and easy as well. Could easily use it with meat and/or fill the enchiladas with anything you'd like...I added corn and diced green chilies to ours and used flour tortillas as an alternative. Will make again!

  • WhitneyMaass Posted: 10/31/11
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    Super yummy, I've made this three times now and it always turns out great. The last time I roasted a red pepper and added that into the bean and cheese mixture and it was even better; I also saved some of the ancho chili liquid to make some rice with. I didn't have corn tortillas and flour worked just fine; just make sure to the sauce saturates every tortilla.

  • Clobberella422 Posted: 12/05/11
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    This was a really good recipe for vegetarian enchiladas. The sauce was very tasty and not nearly as spicy as I was afraid it would turn out. Next time I will probably use less liquid to make the sauce a bit thicker, and maybe add some sauteed veggies, like peppers and squash, in with the beans and cheese, to make the enchiladas themselves a bit thicker.

  • PKcookin Posted: 01/10/12
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    Yum! These were the star of the dinner party. The flavors blend great and every bite was delicious. As a friend brought the dish I am going to have to make them myself to see how easy they are to make.

  • Kate09 Posted: 12/12/11
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    These are so good! The sauce is fantastic. It would be great for a mexican dinner party.

  • skspillman Posted: 11/30/11
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    I added a shredded rotisserie chicken to the bean mixture. I added a bit more cumin and red pepper to the ranchero sauce than called for, and I used 2 teaspoons of dried oregano rather than 2 tablespoons of fresh. I also used a hand blender instead of a regular blender--worked just fine. Instead of rolling the enchiladas up, I made this a casserole, placing a layer of sauce, then tortillas, then chicken, beans, and cheese, and repeating. The last layer was tortillas, then I spooned the remainder of the sauce over that and topped with cheese. I served this alongside Mexican rice. Good, tasty recipe for a chilly fall night.

  • SMH000 Posted: 11/28/11
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    Made the ranchero sauce to go with my roasted enchilada stacks last night. The sauce was perfect! The only adjustment I made was, I only used 1/2 c. of water from the cooked chili's. I think it could be even less if you want to keep it pretty thick. Not very spicy and kid friendly.

  • mrsnobody Posted: 03/01/12
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    These are delicious! I used flour instead of corn because my husband hates corn tortillas, but I made everything else as specified. The sauce is amazing.

  • garden4fun Posted: 05/06/12
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    This is a great veggie enchilada dish.

  • padunn02 Posted: 03/02/12
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    I just made these for dinner tonight. I used bigger flour tortillas so I only got 5 enchiladas, but that's okay cause I'm the only one that will eat them. The ranchero sauce was delicious! I will definitely make these again.

  • heidz23 Posted: 02/05/12
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    This recipe is perfect if you're craving Mexican, but don't want to feel guilty afterward. :) We made these using whole wheat tortillas because we don't like corn tortillas. The filling was enough for 11 enchiladas, but if we had used more of a level tablespoon rather than a slightly heaping tablespoon, we would have had 12 perfect enchiladas (we just added some cheese to the last one). We paired this with Cooking Light's "Fiesta Rice" recipe. The leftovers were great too. I was honestly a little sad to see an empty pan after finishing the last of them. Will definitely make these again!

  • sbedell Posted: 05/13/12
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    This was an amazing vegetarian dish! My husband and I both enjoyed it and are thrilled we have leftovers. I added corn to the filling as other reviewers suggested. My tortillas did get a bit soggy, but I think that was my mistake. The flavor was incredible either way. I don't think I will ever buy canned enchilada sauce again. I think I will try it as a casserole next time to make prep go a little quicker. In all, a great dish!

  • holaerica Posted: 06/05/12
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    Not something I would serve to company (other than family!), but these were pretty good. I did add some extra salt to the sauce and quite a bit of Cholula hot sauce to give them a bit of a kick. I also chopped up some cooked chicken I had on hand to add to the protein, but I think they would have been great without it. My sauce was a little thinner than I would have liked - I may just have not cooked it enough. All in all, a good, solid recipe that I'm sure I'll make again.

  • silverback97701 Posted: 01/13/13
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    Very good. Easy

  • AbigailLola Posted: 07/22/12
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    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!

  • HennyPenny Posted: 11/07/12
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    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!

  • saracat Posted: 03/14/12
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    This was really good. I was having trouble rolling my tortillas without them breaking so layered them as another reviewer suggested; so much quicker and easier! The sauce was fantastic; I will use this as my go-to enchilada sauce instead of buying canned. I will definitely make again.

  • Yleippert Posted: 04/30/12
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    Loved It!! I used canned chiles instead of the fresh and dried oregano instead of the fresh, LOVED IT!!! Thanks for the Vegetarian Dish! Also used whole wheat tortillas instead of the corn tortillas.

  • davidz Posted: 04/09/12
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    Delicious! This recipe is all about the ranchero sauce. I follow the recipe exactly as written. Using 3 tablespoons of filling per enchilada produced only 8 enchiladas for me, but they were yummy!

  • Lynn9547 Posted: 05/18/13
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    Great recipe. We are trying to incorporate more meatless meals into our diet and this is a delicious recipe. I have prepared it twice with great results. Now a part of the regular menu rotation.

  • pdxoxs Posted: 03/13/13
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    After reading other reviewers comments, I decided to use a wheat/ corn tortilla blend which held up perfectly in the oven. I also used a 7.5” tortilla versus a 6” tortilla, which gave me 7 enchiladas, and so I cut the serving size down to 1 enchiladas per serving. I followed the ingredients exactly after those slight modifications, using Ancho chilies and Tillamook Mexican Cheese blend, but when I make these in the future I will considered doing a pulled meat such as chicken. Overall I thought that this was absolutely delicious, and the sauce was fantastic. I generally tend to have a high sensitivity to the heat in chilies, but I found that the Ancho chilies really imparted a nice flavor on the sauce, and when it got too much for me I would just add a little more sour cream.

  • jazminm09 Posted: 01/13/13
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    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.

  • nmduggan Posted: 01/15/13
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    while the flavor of the sauce was nice, the texture was terrible and ruined the entire dish.

  • Itsmehere Posted: 06/11/13
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    Fantastic recipe! Family didn't notice there was no meat. Winner winner enchilada dinner!

  • beezer825 Posted: 01/23/13
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    This recipe is delicious. I used flour tortillas insted of corn and chicken broth in place of veggie. I made a mistake in adding the reserved liquid from the chiles in with the broth and tomato paste and onions to cook down and thicken, however I will continue to make the recipe this way as I liked the way the sauce was nice and thick. I feel it would be too runny if I followed the directions. This was a tasty lunch and I will definately be adding it to my collection of wonderful cooking light recipes!!

  • CraigL17 Posted: 05/21/13
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    Sauce is real nice. I used whole wheat tortillas which was a mistake, texture wasn't right.

  • scjscjscj Posted: 10/27/13
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    I love this recipe. It takes a little while, but it's worth it. I use green chile tortillas from Whole Foods the regular corn tortillas fall apart more than I like.

  • gidget265 Posted: 09/23/13
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    I really loved this dish. Took a bit of time to make the ranchero sauce. I made the recipe mostly as written - except layered the corn tortillas instead of rolling them. Extra cheese never hurt anyone... :) Then allowed them to sit a bit and settle after cooked... Added cilantro and then sour cream to top. Was excellent. Next time (and there will be a next time soon!) I will add extra beans and extra cheese and tomatoes to the top after cooking + cilantro and maybe corn to the inside

  • laasmith Posted: 01/20/14
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    Ok guys, ok, so it's a decent recipe as written, and easy peasy. But let me tell you how to make it a GREAT recipe (still easy peasy). First add a guajillo to the chiles (two anchos, one guajillo; and while we're at it, 2 cups water is too much, reduce it to 1.5 to get a more concentrated soaking liquid). Wham. ALSO add some extra chile flake to the sauce. Bam. THEN put all the green onions in the filling with some salt and a coupla squeezes of lime. Thank ya ma'am. The result is a rich, smokey, spicy sauce with a slightly tangy filling covered in cheese. Doesn't need sour cream. Serve with a meyer lemon margarita (google it). PS- I totes used dried oregano even though I'm usually against dried herbs (HERB SNOB). But I've made it with the fresh and I liked the dried better. Plus fresh herbs can be expensive so it's a win-win. Unless you can get some epazote at your local latin market, in which case do that.

  • elizabethw Posted: 06/10/14
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    I couldn't find the ancho chiles and didn't have the blender BUT I did have canned jalapeños and a magic bullet so I made do with those instead and it turned out pretty good. I would love to try it someday with the chiles though.

  • melabland Posted: 08/05/14
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    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.

  • blbh41 Posted: 02/21/14
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    This was really delicious!! I personally prefer black beans with lots of flavor, so I would either use leftover or I just cooked some in their liquid and added seasoning to them. I also put a bit of brown rice in with the beans, complete protein and a bit more filling. Serve it with a salad that has lots of veggies on it... oh this was goooooood! The ranchero sauce was delicious, and a bit spicy, but my very young kids still LOVED it! (with the sour cream and a cup of milk of course!)

  • WLBETH Posted: 06/24/13
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    I must have done something wrong because the ranchero sauce was thin and tasteless. I had to add a lot of salt and cayenne to get any flavor. Husband was kind and said it wasn't bad but I wouldn't make this again. Not worth the effort.

  • lavonc Posted: 06/24/13
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    Great recipe! I added tofu "hamburger" and everyone loved it! I also substituted greek yogurt for the sour cream and no one noticed. Definitely a repeat is required.

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