Black Bean and Cheese Enchiladas with Ranchero Sauce
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Ingredients
2 dried ancho chili peppers without stems and seeds
2 cups water
2 teaspoons olive oil
1 cup chopped yellow onion
5 garlic cloves, chopped
¼ teaspoon kosher salt
2 cups organic vegetable stock
2 tablespoons chopped fresh oregano
2 tablespoons unsalted tomato paste
½ teaspoon ground cumin
1 tablespoon fresh lime juice
⅛ a teaspoon of ground red pepper
1 can black beans (15 oz), washed and dried
2 cups (8 ounces) pre-shredded low-fat Mexican cheese from 4 varieties of cheese, divided
3 thinly sliced green onions, divided
Cooking Spray
12 (6-inch) corn tortillas
6 tablespoons light sour cream
To make
These black bean and cheese enchiladas with hot Ranchero sauce will make a light meal tonight.
Preheat the oven to 400 degrees.Combine the chili and 2 cups of water in a saucepan; bring to a boil, reduce the heat, and simmer for 5 minutes. Remove from heat; let stand for 5 minutes. Drain the chili in a colander over a bowl, reserving 1 cup of the cooking liquid.Heat the oil in a medium saucepan over high heat. Add the onion; saute for 1 minute. Reduce heat to medium; add garlic and salt. Cook for 5 minutes or until golden brown, stirring occasionally. Add the stock and the next 3 ingredients (with cumin); cook for 8 minutes or until thickened, stirring occasionally.Pour the onion mixture into a blender, add the chili and remaining liquid. Remove the center part of the blender lid (to release steam); attach the lid to the blender. Cover the hole in the lid with a clean towel. Whisk until smooth; add lime juice and red pepper flakes.Combine the beans, 1 cup cheese, and half the green onions in a bowl. Place 1/2 cup of the sauce on the bottom of a 13-inch x 9-inch glass or ceramic baking dish coated with cooking spray. Preheat the tortillas according to the instructions on the package. Place 3 tablespoons of the bean mixture in the center of each tortilla; roll up. Place seam side down on the prepared dish. Pour the remaining sauce over the stuffed tortillas. Top with the remaining cheese. Bake at 400 ° C for 15 minutes or until they are lightly browned. Sprinkle with the remaining green onions; serve with sour cream.
Preheat the oven to 400 degrees.Combine the chili and 2 cups of water in a saucepan; bring to a boil, reduce the heat, and simmer for 5 minutes. Remove from heat; let stand for 5 minutes. Drain the chili in a colander over a bowl, reserving 1 cup of the cooking liquid.Heat the oil in a medium saucepan over high heat. Add the onion; saute for 1 minute. Reduce heat to medium; add garlic and salt. Cook for 5 minutes or until golden brown, stirring occasionally. Add the stock and the next 3 ingredients (with cumin); cook for 8 minutes or until thickened, stirring occasionally.Pour the onion mixture into a blender, add the chili and remaining liquid. Remove the center part of the blender lid (to release steam); attach the lid to the blender. Cover the hole in the lid with a clean towel. Whisk until smooth; add lime juice and red pepper flakes.Combine the beans, 1 cup cheese, and half the green onions in a bowl. Place 1/2 cup of the sauce on the bottom of a 13-inch x 9-inch glass or ceramic baking dish coated with cooking spray. Preheat the tortillas according to the instructions on the package. Place 3 tablespoons of the bean mixture in the center of each tortilla; roll up. Place seam side down on the prepared dish. Pour the remaining sauce over the stuffed tortillas. Top with the remaining cheese. Bake at 400 ° C for 15 minutes or until they are lightly browned. Sprinkle with the remaining green onions; serve with sour cream.
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Author:Admin
Published: 11/20/2023 11:37 PM
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