Black Bean and Cheese Enchiladas

Black Bean and Cheese Enchiladas
Black Bean and Cheese Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 $

Directions

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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