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.