Monday, March 19, 2012
Black Bean, Corn, and Cheese Enchiladas with Ranchero Sauce: Meatless Mondays
The black beans, corn, and cheese were a wonderful filling. It gave the enchilada a nice texture and was very filling. However, the ranchero sauce is the star of the show. Next time I'd like to make a double batch and freeze half of it. The sauce looks like regular enchilada sauce but it has a spicy kick from the jalapenos. It heats up the enchilada which is then combated by the corn and beans. A wonderful vegetarian meal that even a meat lover can enjoy.
Black Bean, Corn, and Cheese Enchiladas with Ranchero Sauce (adapted from Dainty Chef)
2 t. olive oil
1 c. chopped onion
5 garlic cloves, minced
2 jalapenos, diced
1 t. salt
2 c. vegetable broth
2 T. fresh oregano, chopped
2 T. tomato paste
1 t. cumin
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
3 green onions, thinly sliced
1. Preheat the oven to 400 degrees. Spray a 9 x 13 pan with cooking spray.
3. Put the onion mixture back into the saucepan and add 2 cups of water. Slowly stir in the lime juice.
5. Spread half a cup of sauce on the bottom of the pan. Spoon 1/4 cup of the bean mixture into a tortilla and roll up tightly, putting seam side down in the pan. Pour the remaining sauce over the enchiladas and top with remaining cheese.
Mangia Mondays, Meatless Mondays, Making You Crave mondays