Categories: Mexican, Vegetarian

Ingredients

• 1 dried ancho chiles, stemmed and seeded
• 1 cups water
• 1 teaspoons olive oil
• 1/2 cup chopped yellow onion
• 3 garlic cloves, sliced
• 1/8 teaspoon kosher salt
• 1 cups organic vegetable broth
• 1 tablespoons chopped fresh oregano
• 1 tablespoons no-salt-added tomato paste
• 1/4 teaspoon ground cumin
• 1/2 tablespoon fresh lime juice
• 1/16 teaspoon ground red pepper
• 1 (7-ounce) can black beans, rinsed and drained
• 1 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese, divided
• 1 thinly sliced green onions, divided
• Cooking spray
• 12 (6-inch) corn tortillas

Directions

1. Preheat oven to 400°.

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.

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.

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.

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 × 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° for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.

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