Black Bean and Cheese Enchiladas with Ranchero Sauce

Name: Black Bean and Cheese Enchiladas with Ranchero Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 dried ancho chiles, stemmed and seeded; 425 grams black beans, rinsed and drained; 12 6-inchs (6-inch) corn tortillas; 5 garlic cloves, sliced; 3 thinly sliced green onions, divided; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 0 teaspoons kosher salt; 1 Tbsp fresh lime juice; 2 teaspoons olive oil; 2 Tbsps chopped fresh oregano; 227 grams cups preshredded reduced-fat 4-cheese Mexican-blend cheese, divided; 6 Tbsps light sour cream; 2 Tbsps no-salt-added tomato paste; 473 milliliters organic vegetable broth; 473 milliliters water; 237 milliliters chopped yellow onion

The recipe Black Bean and Cheese Enchiladas with Ranchero Sauce could satisfy your Mexican craving in roughly 1 hour and 10 minutes. One serving contains 416 calories, 19g of protein, and 17g of fat. This recipe serves 6. A mixture of ancho chiles, garlic cloves, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet.

Instructions

Preheat oven to 40

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Oven

Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes.

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Chili Pepper

Water

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Sauce Pan

Remove from heat; let stand 5 minutes.

Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.

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Chili Pepper

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Colander

Bowl

Heat oil in a medium saucepan over high heat.

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Cooking Oil

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Sauce Pan

Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally.

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Garlic

Onion

Salt

Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.

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Broth

Cumin

Pour onion mixture into a blender; add chiles and reserved liquid.

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Chili Pepper

Onion

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Blender

Remove center piece of blender lid (to allow steam to escape); secure lid on blender.

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Blender

Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.

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Lime Juice

Red Pepper

Combine the beans, 1 cup cheese, and half the green onions in a bowl.

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Green Onions

Cheese

Beans

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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.

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Cooking Spray

Tortilla

Sauce

Roll

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Baking Pan

Place, seam-side down, in prepared dish.

Pour remaining sauce over filled tortillas. Top with the remaining cheese.

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Tortilla

Cheese

Sauce

Bake at 400 for 15 minutes or until lightly browned.

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Oven

Sprinkle with remaining green onions; serve with sour cream.

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Green Onions

Sour Cream

Equipment

Ingredients

Servings:

dried ancho chiles, stemmed and seeded 425grams

black beans, rinsed and drained 126-inchs

(6-inch) corn tortillas 5

garlic cloves, sliced 3

thinly sliced green onions, divided 1teaspoons

ground cumin 0teaspoons

ground red pepper 0teaspoons

kosher salt 1Tbsp

fresh lime juice 2teaspoons

olive oil 2Tbsps

chopped fresh oregano 227grams

cups preshredded reduced-fat 4-cheese Mexican-blend cheese, divided 6Tbsps

light sour cream 2Tbsps

no-salt-added tomato paste 473milliliters

organic vegetable broth 473milliliters

water 237milliliters

chopped yellow onion

Recommended wine: Riesling, Sparkling Rose, Pinot Noir

Riesling, Sparkling rosé, and Pinot Noir are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Brundlmayer Steinmassl Riesling with a 4.3 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.