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August 2018
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Black Bean Enchiladas w/ Rancharo Sauce

Do you want something light, healthy and tasty?  This dish has it all and you won’t even miss the meat. 

This recipe was penned by David Bonom, found in the Cooking Light magazine’s October 2011 issue. 

Shae really loved this one with one exception, it was not spicy enough.  I think it is a good base recipe and can easily be modified for whatever you are in the mood for.  I can already see a lot of possibilities with it. 

Oh, I did edit the ingredients a little and preparation part as well to reflect what I actually did and for readability (I hate when the description says add X and the next some many ingredients, just my pet peeve).  Below I also added some comments about what I might do in the future, some variations as it were.

  • 2 medium sized dried ancho chiles, remove the stems and seeds
  • 2 cups water
  • 2 teaspoons olive oil
  • 1 cup chopped yellow onion (about a half of a medium sized one)
  • 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 cayenne pepper or more
  • 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 or use parchment paper
  • 12 (6-inch) corn tortillas
  • sour cream as needed or desired (called for light but I like to use less but go with regular

 Preheat oven to 400°.

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.

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

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.

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.

not the best photo - but we were hungry

Notes:  I would use a little more cheese with the beans (less on top?), maybe add more cayenne pepper or add a jalapeño/habanero pepper to the sautéed onions and let cook till soften, add some cilantro both to the bean mixture and to the top garnish (after baked), others?  Will let you know!

Other Variations: I think adding pulled pork or chicken would also be good, especially if you have leftovers or store bought roastery chicken.

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