Black Bean and Cheese Enchiladas with Ranchero Sauce
- Yield:12 Enchiladas
- Time:48 mins, 5 secs show details
Ingredients
- 1spicy pepper, chopped. original recipe calls for dried, but I usuall use jalepeno
- 2 teaspoonsolive oil
- 1 cupyellow onion, chopped
- 5cloves garlic, sliced
- ¼ teaspoonsalt
- 3 cupsvegetable broth
- 2 tablespoonsfresh chopped oregano, sub 1 T dried
- 2 tablespoonstomato paste, no salt added
- ½ teaspoonground cumin
- 1 tablespoonlime juice
- ⅛ teaspooncayenne
- 15 ouncescanned black beans (1 can), rinsed and drained
- 8 ouncesshredded cheddar
- 3scallions, thinly sliced
- 126" corn torillas
- 6 tablespoonssour cream
Preparation
- 5 secs
Preheat oven to 400°.
- 15 mins
Heat oil in a medium saucepan over high heat. Add onion and spicy pepper; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth, tomato paste, oregano, and cumin; cook 8 minutes or until thickened, stirring occasionally.
- 3 mins
Blend mixture with an immersion blender until smooth; stir in lime juice and red pepper.
- 10 mins
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.
- 15 mins
Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned.
- 5 mins
Sprinkle with remaining green onions; serve with sour cream.
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