Black Bean + Cheese Enchiladas with Ranchero Sauce
- Number of Servings: 6
Ingredients
2 dried ancho chiles, stemmed and seeded 2 cups water 1 tsp olive oil 1 cup chopped onion 3 Tbsp minced garlic1/4 tsp kosher salt 2 cups vegetable broth 2 tsp oregano 2 Tbsp no-salt-added tomato paste 1/2 tsp cumin 1 Tbsp lime juice 1/8 tsp red pepper 1 (15oz) can black beans, rinsed + drained 2 cups sargento reduced-fat 4-cheese Mexican-blend cheese, divided 2 thinly sliced green onions, divided 12 (6-inch) corn tortillas
Preheat oven to 400°
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.
Serving Size: 2 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user SLJGEMINI75.
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.
Serving Size: 2 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 344.7
- Total Fat: 10.7 g
- Cholesterol: 26.7 mg
- Sodium: 749.9 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 9.8 g
- Protein: 18.7 g
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