Black Bean & Cheese Enchiladas Rancheros

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.

Ingredients:

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
Sour cream

Preparation:

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.

Serves 6

*Derived from Cooking Light



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