Black Bean and Cheese Enchiladas with Ranchero Sauce Smother - TopicsExpress

Black Bean and Cheese Enchiladas with Ranchero Sauce Smother these Black Bean and Cheese Enchiladas with a spicy Ranchero Sauce for an easy dinner tonight. Yield: Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream) Recipe Time Hands-on: 55 Minutes Total: 1 Hour, 10 Minutes Nutritional Information Calories 302 Fat 12.9 g Satfat 5.3 g Monofat 3.9 g Polyfat 1.3 g Protein 17.3 g Carbohydrate 36.1 g Fiber 6.4 g Cholesterol 32 mg Iron 1.7 mg Sodium 574 mg Calcium 426 mg Search for Recipes by Nutrition Data Ingredients 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 Preparation 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.

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