Black Bean and Cheese Enchiladas with Ranchero Sauce

Time 1 hr. 10 min. 

Serves 6 (Serving size 2 enchiladas)

Ingredients:
2 dried ancho chiles, stemmed and seeded
2 cups water
2 tsp olive oil
1 cup chopped yellow onion
5 garlic cloves, sliced
2 cups veg broth
1 tbsp chopped oregano
2 tbsp tomato paste
1/2 tsp ground cumin
1 tbsp lime juice
1/8 tsp ground red pepper (cayenne pepper)
1 15 oz can black beans, rinsed and drained
2 cups shredded mex cheese, divided

3 thinly sliced green onions, divided
12 6" corn tortillas
6 tablespoons sour cream
cooking spray

Directions:
1. Preheat oven to 400F
2. Combine chiles and 2 cups water in a saucepan; bring to boil, reduce heat and simmer for 5 min. 
3. Remove from heat; let stand 5 min. 
4. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.
5. Heat oil in a medium saucepan over high heat.  
6. Add onion; saute 1 min.  
7. Reduce heat to medium; add garlic.  
8. Cook 5 min or until golden, stirring occasionally.  
9. Add broth and next 3 ingredients (through cumin); cook 8 min or until thickened, stirring occasionally.

10. Pour onion mixture into a blender; add chiles and reserved liquid.  

11. Blend until smooth; stir in lime juice and red pepper.
12. Combine the beans, 1 cup cheese, and half the green onions in a bowl. 
13. Spread 1/2 cup sauce in the bottom of a 13 x 9" glass or ceramic baking dish coated with cooking spray. 
14. Warm tortillas according to package directions.
15. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up.  
16. Place, seam-side down, in prepared dish.  
17. Pour remaining sauce over filled tortillas.
18. Top with the remaining cheese.  
19. Bake at 400F for 15 min or until lightly browned. 
20. Sprinkle with remaining green onions; serve with sour cream.