Vegetarian Black Bean Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 2 dried ancho or guajillo chiles, stemmed and seeded
  • 2 cups water
  • 2 teaspoons olive oil
  • 1 cup chopped yellow onion
  • 5 garlic cloves, sliced
  • ¼ teaspoon kosher salt
  • 2 cups organic, low-sodium vegetable broth
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons unsalted tomato paste
  • ½ teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • ⅛ teaspoon ground red pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 6 ounces preshredded reduced fat cheddar cheese (about 1 and ½ cups), divided
  • 3 thinly sliced green onions, divided
  • 2 tablespoons chopped fresh cilantro
  • Cooking spray
  • 8 (6-inch) corn tortillas
Instructions
  1. Combine chilies and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat; let stand 5 minutes. Drain chilies in a colander over a bowl, reserving 1 cup cooking liquid.
  2. Heat a medium saucepan over high heat. Add oil to pan; swirl to coat. 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 thick, stirring occasionally.
  3. Heat oven to 400 degrees F.
  4. Pour onion mixture into blender; add chilies and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth; stir in lime juice and red pepper.
  5. Combine beans, ½ cup cheese, and half the green onions in a bowl.
  6. Spread ½ cup ranchero sauce in 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 and roll up. Place, seam sides down, in prepared dish. Pour remaining ranchero sauce over filled tortillas.
  7. Top with 1 cup cheese. Bake at 400 degrees for 15 minutes or until lightly browned. Sprinkle with green onions and cilantro.
  8. NOTE: The original recipe calls for 12 tortillas, but I only had enough filling for 8 tortillas so I changed the serving size from 6 servings to 4 servings.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/vegetarian-black-bean-enchiladas/