I did it again. Made a new recipe for dinner, didn’t take a single picture. Made new recipe a second time and took a ton of pictures.
This recipe is from Cooking Light, October 2011.
Substitutions made, noted below.
Black Bean & Cheese Enchiladas w/ Ranchero Sauce
2 dried ancho chiles, stemmed and seeded
2 c water
2 tsp olive oil
1 c shopped yellow onion – I used sweet onion
5 garlic cloves, sliced
1/4 tsp kosher salt
2 c organic vegetable broth
2 tblsp chopped fresh oregano
2 tblsp no-salt-added tomato paste
1/2 tsp ground cumin
1 tblsp fresh lime juice
1/8 tsp ground red pepper
1 15oz can black beans, rinsed and drained
2 c (8 oz) preshredded Mexican blend cheese, divided – I used cheddar
3 thinly sliced green onions, divided
12 (6 inch) corn tortillas
6 tblsp light sour cream
Preheat oven to 400 degrees
Combine chiles and 2 c 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 1c cooking liquid.
Heat oil in a medium saucepan over high heat. Add onion; sauté 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. Please a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper. – I blended this in the pot with my hand held blender.
Combine the beans, 1 c cheese, and half the green onions in a bowl. Spread ½ c sauce in the bottom of a 13×9 glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tblsp 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 degrees for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.
If these hadn’t been good, I wouldn’t have made them twice. The Ranchero Sauce alone is worth the recipe. The sauce can been made a day or two ahead of time and refrigerated. I would have liked the filling to be a little more substantial. To do this I would add another 1/2 c of cheese and a half or full can of black refried beans.