Ash Wednesday brings the start of Lent, which gives me a good excuse to try some meatless dishes. (My husband normally feels a meal must contain meat to be satisfying.)
I whipped up the ranchero sauce the day before I assembled the enchiladas. Here's the Cooking Light recipe with my adaptations.
Black Bean and Cheese Enchiladas with Ranchero Sauce
2 tsp. olive oil
1 cup chopped onion
5 garlic cloves, sliced
1/4 tsp salt
2 cups vegetable broth
1 Tbsp. dried oregano
2 Tbsp. tomato paste
1/2 tsp. cumin
2 to 3 Tbsp. chipotle chiles in adobe sauce
1 cup water
1 Tbsp. lime juice
1/2 tsp. paprika
15 oz. black beans, rinsed and drained
2 cups shredded Mexican-blend cheese
12 6-inch corn tortillas
Preheat oven to 400ºF. Heat oil in a medium saucepan over high heat. Add onion, and saute 1 minute. Reduce heat to medium. Add garlic and salt. Cook 5 minutes or until golden, stirring often. Add broth, oregano, tomato paste and cumin. Cook 8 minutes or until thickened, stirring occasionally.
Pour broth mixture into a blender, and remove center piece of blender lid. Add chiles and water. Blend until smooth, covering top with a towel to prevent splatters. Stir in lime juice and paprika.
Combine beans and half the cheese together.
Spread half the sauce in the bottom of a greased 9 x 13 pan coated with nonstick spray. Warm tortillas according to package directions. Spoon 3 Tbsp. black bean mixture onto each tortilla, roll and place seamside down into pan. Pour remaining sauce on top, and sprinkle with cheese.
Bake 15 minutes or until lightly browned. Serve with sour cream, if desired. Makes 6 servings (2 enchiladas each).