{"id":1564,"date":"2016-12-23T08:00:20","date_gmt":"2016-12-23T14:00:20","guid":{"rendered":"http:\/\/southernladycooking.com\/?p=1564"},"modified":"2017-02-25T18:57:10","modified_gmt":"2017-02-26T00:57:10","slug":"black-bean-and-cheese-enchiladas-with-ranchero-sauce","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=1564","title":{"rendered":"Black Bean and Cheese Enchiladas with Ranchero Sauce"},"content":{"rendered":"
Ingredients<\/strong><\/div>\n
<\/div>\n
2\u00a0dried ancho chiles, stemmed and seeded<\/div>\n
2 cups\u00a0water<\/div>\n
2 teaspoons\u00a0olive oil<\/div>\n
1 cup\u00a0chopped yellow onion<\/div>\n
5\u00a0garlic cloves, sliced<\/div>\n
1\/4 teaspoon\u00a0kosher salt<\/div>\n
2 cups\u00a0organic vegetable broth<\/div>\n
2 tablespoons\u00a0chopped fresh oregano<\/div>\n
2 tablespoons\u00a0no-salt-added tomato paste<\/div>\n
1\/2 teaspoon\u00a0ground cumin<\/div>\n
1 tablespoon\u00a0fresh lime juice<\/div>\n
1\/8 teaspoon\u00a0ground red pepper<\/div>\n
1\u00a0(15-ounce) can black beans, rinsed and drained<\/div>\n
2 cups\u00a0(8 ounces) pre-shredded reduced-fat 4-cheese Mexican-blend cheese, divided<\/div>\n
3\u00a0thinly sliced green onions, divided<\/div>\n
Cooking spray<\/div>\n
12\u00a0(6-inch) corn tortillas<\/div>\n
6 tablespoons\u00a0light sour cream<\/div>\n
<\/div>\n
Preparation<\/strong><\/div>\n
<\/div>\n
1. Preheat oven to 400\u00b0.<\/div>\n
2. Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.<\/div>\n
3. Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.<\/div>\n
4. Pour onion mixture into a blender; add chiles and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.<\/div>\n
5. Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1\/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400\u00b0 for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredients 2\u00a0dried ancho chiles, stemmed and seeded 2 cups\u00a0water 2 teaspoons\u00a0olive oil 1 cup\u00a0chopped yellow onion 5\u00a0garlic cloves, sliced 1\/4 teaspoon\u00a0kosher salt 2 cups\u00a0organic vegetable…<\/p>\n","protected":false},"author":1,"featured_media":1565,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[10],"tags":[76,1946,1947,204,327,573,699,794,851,1138,1199,1214,1391,1464,1695,1739,1760,1819],"class_list":["post-1564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casseroles","tag-10-inch-flour-tortillas","tag-ancho-chilies","tag-black-bean-and-cheese-enchiladas-with-ranchero-sauce","tag-black-beans","tag-cheese","tag-cumin","tag-fat-free-sour-cream","tag-garlic","tag-green-onion","tag-mexican-blend-cheese","tag-olive-oil","tag-oregano","tag-red-pepper","tag-salt","tag-tomato","tag-vegetable-broth","tag-water","tag-yellow-onion","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/southernladycooking.com\/wp-content\/uploads\/2016\/12\/Black-Bean-and-Cheese-Enchiladas-with-Ranchero-Sauce.jpg?fit=500%2C500&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-pe","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/1564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1564"}],"version-history":[{"count":3,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/1564\/revisions"}],"predecessor-version":[{"id":1577,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/1564\/revisions\/1577"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/media\/1565"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}