Black Bean & Cheese Enchiladas

Ray and I made these enchiladas tonight and thought they were yummy!

Makes 6 servings
2 enchiladas per serving
300 calories per serving







Ingredients
2 dried ancho chiles, stemmed and seeded
2 cups water
2 teaspoons olive oil
1 cup chopped onion, white or yellow
5 garlic cloves, sliced
1/4 teaspoon salt
2 cups vegetable broth
2 tablespoons fresh oregano
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1 tablespoon lime juice
1/8 teaspoon ground red pepper
1 (15 ounce) can black beans, rinsed and drained
2 cups reduced fat shredded Mexican blend cheese
3 sliced green onions
12 corn tortillas
6 tablespoons light sour cream
Cooking spray

Directions

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 oregano, tomato paste and cumin; cook 8 minutes or until thickened, stirring occasionally.

4. Pour onion mixture into a blender; add chiles and cooking liquid from chiles. Remove center piece of blender lid (to allow steam to escape); put lid on blender. Place a clean towel over opening in lid to keep sauce from splattering. 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 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 dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. 

6. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.