Dinner

Black Bean + Cheese Enchiladas with Ranchero Sauce is for Dinner.

Black Bean + Cheese Enchiladas with Ranchero Sauce takes several minutes to prepare.

Black Bean + Cheese Enchiladas with Ranchero Sauce takes several minutes to cook.

Black Bean + Cheese Enchiladas with Ranchero Sauce makes 6 servings.

The ingredients for Black Bean + Cheese Enchiladas with Ranchero Sauce are:

2 dried ancho chiles, stemmed and seeded
2 cups water
1 tsp olive oil
1 cup chopped onion
3 Tbsp minced garlic
1/4 tsp kosher salt
2 cups vegetable broth
2 tsp oregano
2 Tbsp no-salt-added tomato paste
1/2 tsp cumin
1 Tbsp lime juice
1/8 tsp red pepper
1 (15oz) can black beans, rinsed + drained
2 cups sargento reduced-fat 4-cheese Mexican-blend cheese, divided
2 thinly sliced green onions, divided
12 (6-inch) corn tortillas

Here is how you make Black Bean + Cheese Enchiladas with Ranchero Sauce:

Preheat oven to 400?Combine chiles and 2 cups 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 1 cup cooking liquid.Heat oil in a medium saucepan over high heat. Add onion; saute 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. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the 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; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400? for 15 minutes or until lightly browned. Sprinkle with remaining green onions.Serving Size: 2 enchiladasNumber of Servings: 6Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Black Bean + Cheese Enchiladas with Ranchero Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 344.7

• Total Fat: 10.7 g
• Cholesterol: 26.7 mg
• Sodium: 749.9 mg
• Total Carbs: 46.7 g
• Dietary Fiber: 9.8 g
• Protein: 18.7 g