Black Bean Enchiladas with Ranchero Sauce

Super tasty. Super easy.

Ingredients

1 fresh jalapeno or other hot pepper
3 C vegetable stock
2 teaspoons olive oil
1 cup chopped yellow onion
2 garlic cloves, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons tomato paste
1/2 teaspoon ground cumin
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded Mexican-blend cheese
3 thinly sliced green onions
8 (6-inch) corn tortillas
light sour cream

8 enchiladas

Directions

1. Preheat oven to 400°.

2. Saute the zucchini with some of the chopped onion. Set aside.

3. Saute the remaining onion with garlic and minced jalapeno--saute until onions begin to look transparent.

4. Add vegetable stock, cilantro, tomato paste and cumin; cook 8 minutes or until thickened, stirring occasionally. (If you want this to be classic Ranchero sauce, you should put it in a blender (remove the center part of the blender top and cover that with a towel)... but I like it chunky so I leave it as is.

5. Add the beans, 1 cup cheese, and half the green onions to the zucchini.

6. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. (Note: the photo is of one 10 x 5 dish containing 4 enchiladas. I used two dishes for the recipe.)

7. Warm the tortillas. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish.

8. 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.

40 minutes