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

     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

2 c. Mexican blend cheese, shredded

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. 

6.  Bake for 15 minutes or until lightly browned.  Top with sour cream and serve.

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

Comments

  1. The corn sounds like a very delicious addition to these enchiladas. They look wonderful!

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