Black beans, cheese, and a tangy ranchero sauce come together in these irresistible enchiladas. This flavorful dish is a delicious way to enjoy a satisfying, meatless meal. Plus, it’s loaded with fiber and protein, making it a hearty option for both vegetarians and omnivores.
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 6
Ingredients:
- 2 dried ancho chiles, stems and seeds removed
- 2 cups of water
- 2 teaspoons of olive oil
- 1 cup of chopped yellow onion
- 5 garlic cloves, thinly sliced
- ¼ teaspoon of kosher salt
- 2 cups of organic vegetable broth
- 2 tablespoons of chopped fresh oregano
- 2 tablespoons of no-salt-added tomato paste
- ½ teaspoon of ground cumin
- 1 tablespoon of fresh lime juice
- ⅛ teaspoon of ground red pepper
- 1 can (15 ounces) of black beans, drained and rinsed
- 2 cups (8 ounces) of reduced-fat 4-cheese Mexican blend cheese, divided
- 3 green onions, thinly sliced (divided)
- Cooking spray
- 12 (6-inch) corn tortillas
- 6 tablespoons of light sour cream
Instructions:
- Begin by preheating your oven to 400°F (200°C).
- In a saucepan, combine the dried ancho chiles with 2 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes. Remove from heat and allow the chiles to soak for an additional 5 minutes. Drain the chiles in a colander, reserving 1 cup of the cooking liquid.
- Heat 2 teaspoons of olive oil in a medium saucepan over high heat. Add the chopped yellow onion and sauté for 1 minute. Reduce the heat to medium, then add the thinly sliced garlic and a pinch of kosher salt. Continue cooking for about 5 minutes, stirring occasionally, until the mixture turns golden.
- Add the vegetable broth, chopped fresh oregano, no-salt-added tomato paste, ground cumin, and the reserved ancho chiles along with their cooking liquid to the saucepan. Cook for approximately 8 minutes until the sauce thickens, stirring occasionally.
- Transfer the onion and chile mixture to a blender. Remove the center piece of the blender lid to allow steam to escape, cover with a clean towel, and secure the lid. Blend until the sauce achieves a smooth consistency. Stir in the fresh lime juice and ground red pepper.
- In a bowl, combine the black beans, 1 cup of the Mexican blend cheese, and half of the thinly sliced green onions.
- Now it’s time to assemble the enchiladas. Begin by spreading ½ cup of the ranchero sauce across the bottom of a 13×9-inch glass or ceramic baking dish coated with cooking spray. Warm the corn tortillas following the package instructions. Spoon 3 tablespoons of the bean mixture down the center of each tortilla and roll them up. Place the rolled tortillas seam-side down in the prepared dish.
- Pour the remaining sauce over the filled tortillas and sprinkle them with the remaining Mexican blend cheese. Bake in the preheated oven at 400°F (200°C) for 15 minutes or until the enchiladas turn lightly browned. Finally, garnish your enchiladas with the remaining thinly sliced green onions and serve them with dollops of light sour cream.
Nutrition Facts (Per Serving):
- Calories: 302
- Fat: 12.9g
- Saturated Fat: 5.3g
- Monounsaturated Fat: 3.9g
- Polyunsaturated Fat: 1.3g
- Protein: 17.3g
- Carbohydrates: 36.1g
- Fiber: 6.4g
- Cholesterol: 32mg
- Iron: 1.7mg
- Sodium: 574mg
- Calcium: 426mg
Please note that these nutritional values are estimates and may vary based on ingredient brands and portion sizes.
Cooking Tips:
- Adjust the heat level to your preference by adding more or less ground red pepper to the sauce.
- Feel free to customize your enchiladas with extras like diced tomatoes, avocado slices, or a squeeze of fresh lime juice for added zing.