Monday, August 6, 2012

Black Bean and Cheese Enchiladas

I love this recipe. It is an awesome meatless recipe for people that don't like to eat meat or even if you do eat meat this recipe is sooo soo yummy. I got this recipe from the cooking light magazine. I love the Cooking Light Magazines. They have some really great recipes in them. This is one of the best recipes I have ever tried. I always double this recipe because I have a lot of hungry people in this house to feed.

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 colves sliced (I use extra garlic because we love garlic)
1/4 teaspoon of kosher salt
2 cups of organic vegetable broth
2 tablespoons chopped fresh oregano
2 tablespoons no-salt added tomato paste (I use 1 small can of tomato paste to make it thicker)
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper
1 (15oz) can black beans, rinsed and drained
2 cups shredded mexican cheese, divided
3 thinly sliced green onions, divided
cooking spray
12 (6 inch) corn tortillas (I use flour tortillas)
6 tablespoons light sour cream

Directions:
  1. Preheat oven to 400 degrees
  2. Combine chiles and 2 cups water in a saucepan; bring to a boil reduce heat, and simmer 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup of 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 of cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9 inch glass pan coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons of 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. Back at 400 degrees for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.


Here are some pictures of different stages of the cooking process.








The pictures above are of all the ingredients you will need. Get them all ready before you start the cooking process and make sure to read the directions before hand.

This is the onion and garlic cooking in the olive oil and it does smell good.


The sauce when it is cooking.


Sauce poured in blender

Beans, cheese, and green onion mixture

Bean mixture wrapped in tortillas

Sauce and cheese on top of tortillas

Tortillas all baked and ready to chow down.


The finished yumminess!!


If you make this recipe I hope you enjoy it as much as we do. It is one spicy delicious dish. You can add to the recipe or take from it and make it different to suit your taste. If you love mexican style food I am sure you will love this.

1 comment:

  1. OH MY LANDS, GIRL, YOU ARE KILLING ME WITH HUNGERRRR!!!!
    DAMN THOSE LOOK VEWWY GOOD, AND I AM STARVING NOW!!
    The review is great, and the photo's are quite eye-appealing as if I could reach into the monitor and pick one off that perty plate, where'd you get it? lols

    ReplyDelete