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Black Bean and Cheese Enchiladas with Ranchero Sauce
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) preshredded 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 $
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