Black Bean and Cheese Enchiladas with Ranchero Sauce
INGREDIENTS
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2 dried ancho chiles, stemmed and seeded
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2 cups water
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2 teaspoons olive oil
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1 cup chopped yellow onion
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5 garlic cloves, sliced
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1/4 teaspoon kosher salt
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2 cups organic vegetable broth
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2 tablespoons chopped fresh oregano
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2 tablespoons no-salt-added tomato paste
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1/2 teaspoon ground cumin
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1 tablespoon fresh lime juice
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1/8 teaspoon ground red pepper
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1 (15-ounce) can black beans, rinsed and drained
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2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese, divided
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3 thinly sliced green onions, divided
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Cooking spray
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12 (6-inch) corn tortillas
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6 tablespoons light sour cream
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