Black Bean & Cheese Enchiladas RancherosPosted: November 9, 2012
This dish is so full of flavor, but is definitely a Saturday or Sunday meal, due to the amount of time involved. I chose to serve on lettuce and topped with tomato and sour cream. The lettuce added a really nice crunch. The tomatoes and sour cream just tasted great.
2 dried ancho chiles, stemmed and seeded (for less spicy, use 1)
2 cups water
1 cup chopped yellow onion
5 garlic cloves, sliced (or the minced from a jar)
1/4 tsp Kosher salt
2 cups vegetable broth
2 Tbs choppsed fresh oregano
2 Tbs no-salt-added tomato paste
1/2 tsp ground cumin
1 Tbs fresh lime juice (must be fresh, makes a huge flavor difference)
1/8 tsp ground red pepper (or omitt for less spicy)
2 15oz cans black beans, rinsed and drained
2 cups shredded Mexican blend cheese, divided
3 thinly sliced green onions (optional)
12 6″ corn tortillas
Preheat oven to 400
Combine chiles and 2 cups water in saucepan, bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in colander over 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 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 of sauce in the bottom of a 13×9-inch glass or ceramic baking dish coated with cooking spray. Warm torillas according to package directions. Spoon 3 Tbs bean mixture down center of each tortilla; roll up. Place, seam-side down in prepared baking dish. Pour remaining sauce over filled tortillas. Top with remaining cheese. Bake for 15 minutes until lightly browned.
*Derived from Cooking Light