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) pre-shredded reduced-fat 4-cheese Mexican-blend cheese, divided
3 thinly sliced green onions, divided
12 (6-inch) corn tortillas
6 tablespoons light sour cream
Preheat oven to 400°. Combine chiles and 2 cups water in a saucepan, bring to a boil, reduce the heat, and let simmer for 5 minutes. Take the saucepan off of the heat and let stand the chiles & water stand for 5 minutes. Drain chiles in a colander over a bowl, reserve 1 cup of the cooking liquid. Set aside.
Heat oil in a medium saucepan over high heat. Add onion and saute 1 minute. Reduce heat to medium, add in the garlic and salt. Cook 5 minutes or until onion & garlic are golden, stir occasionally. Add broth, tomato paste, oregano, and cumin. Stir to blend. Cook for 8 minutes or until the liquid has thickened, stirring occasionally. Pour onion mixture into a blender, add in chiles and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Blend until smooth with a clean towel on top of the hole. Once blended stir in lime juice and red pepper.
Combine the beans, 1 cup cheese, and half the green onions in a bowl. Coat a 9 x13 pan with cooking spray, spread 1/2 cup sauce in the bottom. Warm tortillas according to package directions. Spoon about 3 tablespoons bean mixture down center of each tortilla, roll up tightly and place seam-side down in prepared dish. Pour the remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned. Garnish with remaining green onions and serve with a big dollop of sour cream.
Source: Cooking Light, October 2011