Oct 19
Black Bean and Cheese Enchiladas with Ranchero Sauce5 Comments

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I mentioned a few weeks ago that I have been trying to put at least one vegetarian meal onto the weekly menu. Not only is it healthier for us, but it is nice to save some cash from having a meatless meal. We need to save those pennies!! The fact that I found a Mexican recipe for a vegetarian dish made me put it on the menu immediately. These enchiladas are very reminiscent of our favorite version. The sauce is very similar with some wonderful flavors and to be honest I didn’t miss the meat at all. The beans serve as a great alternative to your protein and of course cheese makes everything better. The sauce does take some prep work, but I am thinking next time I will make the sauce the night before to save some time. The recipe yielded 12 enchiladas, but I only had enough of the bean mixture to fill about 9 tortillas so if you are serving to a crowd you may want to up the bean amount. Some reviews of the recipe suggest adding corn as well, I may think about that the next time I make these, which honestly could be very soon.

Black Bean Enchiladas

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) pre-shredded 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

What you’ll do:
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

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5 Responses to Black Bean and Cheese Enchiladas with Ranchero Sauce

  1. Nicole, RD says:

    GREAT photo! Enchiladas are so hard to make look good! These have been raved about since I saw them in Cooking Light…I have to make them! STAT!

  2. Krissy says:

    Thanks! I am working on them :) They were excellent, definitely try them out soon!

  3. Kait H. says:

    HOLY SMOKES! those look amazin! i might have to start following you so i can drool over all your recipes:) Such a fun blog! it inspires me so much because I am such a horrible cook. My sister told me it takes talent to be as bad as I am.. I think that’s an insult :)
    great blog!

    new follower :) cant wait to see more!
    kaithuber.blogspot.com

  4. Hi, I just found you through your guest post, you have an amazing blog! And these enchiladas look mouthwatering, too. :)

  5. Ann says:

    Wowza! This is GREAT! I enjoyed your guest post so I had to poke around! I love enchiladas!

    Following you on Google Follower!

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