Mimi's Veg Black Bean and Cheese Enchiladas with Ranchero Sauce

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Name: Mimi's Veg Black Bean and Cheese Enchiladas with Ranchero Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Vegetarian
Ingredients: 2 dried and ancho chiles stemmed and seeded; 2 c water; 2 t ollie oil; 1 c chopped yellow onion; cloves garlic sliced; 1/4 t kosher salt; 2 c vegetable broth; 2 T chopped fresh oregano; 2 T tomato paste; 1/2 t ground cuminn; 1 T fresh lime juice; 1/8 t ground red pepper; 1 15 oz can black beans, rinsed and drained; 2 c (8 oz) 40cheesee Mexi-blend cheese divided; 3 thinly sliced greeen onions divided; cooking spray; 12 6 inch corn tortillas; 6 T sour cream

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INGREDIENTS

2 dried and ancho chiles ; stemmed and seeded
2 c water
2 t ollie oil
1 c chopped yellow onion
cloves garlic sliced
1/4 t kosher salt
2 c vegetable broth
2 T chopped fresh oregano
2 T tomato paste
1/2 t ground cuminn
1 T fresh lime juice
1/8 t ground red pepper
1 15 oz can black beans, rinsed and drained
2 c (8 oz) 40cheesee Mexi-blend cheese ; divided
3 thinly sliced greeen onions ; divided
cooking spray
12 6 inch corn tortillas
6 T sour cream

Servings

INSTRUCTIONS

Preheat oven to 400º

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; serve with sour cream.

NOTES

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Mimi's Veg Black Bean and Cheese Enchiladas with Ranchero Sauce

2 dried and ancho chiles stemmed and seeded
2 c water
2 t ollie oil
1 c chopped yellow onion
 cloves garlic sliced
1/4 t kosher salt
2 c vegetable broth
2 T chopped fresh oregano
2 T tomato paste
1/2 t ground cuminn
1 T fresh lime juice
1/8 t ground red pepper
1 15 oz can black beans, rinsed and drained
2 c (8 oz) 40cheesee Mexi-blend cheese divided
3 thinly sliced greeen onions divided
 cooking spray
12 6 inch corn tortillas
6 T sour cream

Preheat oven to 400º
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; serve with sour cream.

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Nutrition

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Serving Size: 1 Serving (179g)
Recipe Makes: 6 Servings

Calories: 14
Calories from Fat: 1 (7%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 215.3mg		7 %
Potassium 56.4mg		1 %
Total Carbohydrate 3.3g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.9g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 14

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