Rating: 4.5 stars
74 Ratings
  • 5 star values: 45
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4

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

David Bonom
Recipe by Cooking Light October 2011

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
55 mins
total:
1 hr 10 mins
Yield:
Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

302 calories; fat 12.9g; saturated fat 5.3g; mono fat 3.9g; poly fat 1.3g; protein 17.3g; carbohydrates 36.1g; fiber 6.4g; cholesterol 32mg; iron 1.7mg; sodium 574mg; calcium 426mg.
Advertisement