Black Bean, Corn, and Cheese Enchiladas with Ranchero Sauce: Meatless Mondays

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     Once or twice a week I like to make a vegetarian dish just to give us a break from meat.  Mexican is always an easy way to make a vegetarian meal because black beans are often substituted in for meat.  The black bean enchiladas are no exception.  While I loved the concept of the enchilada I didn’t think black beans and cheese would be filling enough so I added in some corn as well.  The corn was a good choice.

     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 T. lime juice

1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained

3 green onions, thinly sliced
8 tortillas

1.  Preheat the oven to 400 degrees.  Spray a 9 x 13 pan with cooking spray.

2.  In a saucepan heat the olive oil over medium high heat.  Add the onion and saute for 1 minute.  Add in the garlic and salt and continue to cook for 5 minutes.  Stir in the broth, tomato paste, oregano, cumin, and jalapenos.  Cook for 8 minutes or until the liquid has thickened, stirring occasionally.   Pour the onion mixture into a blender and blend until smooth.

3.  Put the onion mixture back into the saucepan and add 2 cups of water.  Slowly stir in the lime juice.

4.   In a mixing bowl combine the corn, black beans, half the cheese, and the green onions. 

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. 

This post linked to:
Mangia Mondays, Meatless Mondays,  Making You Crave mondays
Mouthwatering Mondays