Last week I promised more meatless main dishes so here's one that I adapted from Cooking Light. They used just black beans and cheese, but I really liked the addition of corn for both color and texture. These enchiladas were unbelievably filling, and both my husband and I agreed that we really didn't miss our usual addition of chicken. The filling was easy to put together and tasted delicious, but what really made this special was the sauce. Ranchero sauce is made from dried ancho chiles, so it takes some time to make, but it is worth it. You can also make the sauce a day or two in advance. If you are in a pinch, then you could always use store-bought enchilada sauce, but I highly recommend giving the sauce a try, at least once. Give these a try, and I promise you won't be missing the meat.
Black Bean and Corn Enchiladas with Ranchero Sauce
Servings: 7-8 Enchiladas
2 dried ancho chiles, stemmed and seeded
2 cups water
2 tsp. extra-virgin olive oil
1/2 yellow onion, chopped
1/4 tsp. kosher salt
5 garlic cloves, thinly sliced
2 cups chicken or vegetable broth
1 tsp. dried oregano
2 tbsp. tomato paste
1/2 tsp. dried cumin
1 tbsp. fresh lime juice
1/8 tsp. cayenne pepper
1 - 15 oz. can black beans, drained and rinsed
3/4 cup frozen corn, thawed
2 cups pepperjack or Mexican cheese, shredded
3 green onions, thinly sliced
7-8 whole wheat or flour tortillas (medium size)
Preheat the oven to 400°. To prepare the ranchero sauce, in a small saucepan, combine the chiles and water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and set aside.
In a medium saucepan, heat the oil over medium heat. Add the onion and salt; sauté until softened. Add the garlic and cook for an additional minute. Add the broth, oregano, tomato paste, and cumin. Simmer for 8 minutes or until thickened.
Pour the onion mixture into a blender. Remove the chiles using a slotted spoon and add them to the blender. Add 1 cup of the chile cooking liquid to the blender. Remove the center piece of the blender to allow steam to escape and place a towel over the opening. Puree the mixture until smooth. Stir in the lime juice and cayenne. Season with salt to taste. Set aside.
To prepare the filling, in a medium bowl, combine the black beans, corn, 1 cup of cheese, and green onions (reserving a few green onions for topping).
To assemble the enchiladas, spread a thin layer of sauce on the bottom of a 9 x 13 glass or ceramic baking dish, coated with cooking spray. Spoon the filling down the center of each tortilla, roll together tightly, and place seam side down on the baking dish. Pour the remaining sauce over the top of the tortillas. Top with the remaining cheese.
Bake for 15 minutes or until the cheese has melted and is lightly browned. Let cool for at least 5 minutes before serving. Top with a few green onions.
Source: adapted from Cooking Light October 2011