Recipes Black Bean and Cheese Enchiladas (Vegetarian, Entree)

    • 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) 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

1. Preheat oven to 400°.

2. 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.

3. 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.

4. 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. 

5. 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; serve with sour cream.

Nutrition Information

Calories: 302, Fat: 12.9g, Saturated fat: 5.3g, Monounsaturated fat: 3.9g, Polyunsaturated fat: 1.3g, Protein: 17.3g, Carbohydrate: 36.1g, Fiber: 6.4g, Cholesterol: 32mg, Iron: 1.7mg, Sodium: 574mg, Calcium: 426mg,