I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
        • Ice Cream
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Snacks
      • Soups/Stews
    • Specifics
      • Air Fryer
      • Canning
      • Juicer
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
          • Japan
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Freezable / Black Bean and Cheese Enchiladas with Ranchero Sauce

October 6, 2011 By Kaitlin 12 Comments

Black Bean and Cheese Enchiladas with Ranchero Sauce

I have had quite the hankering for Mexican recently, so I was so happy that the October issue of Cooking Light included a bunch of delicious sounding Mexican inspired vegetarian meals. I decided to go for the Black Bean & Cheese Enchiladas, because they can easily be frozen for future lunches and dinners. I substituted a few of the ingredients for what I already had, but you can find the original recipe here.
Ingredients:
2 Cajun peppers, stemmed, seeded and chopped
2 teaspoons olive oil
1 cup chopped yellow onion
5 garlic cloves, minced
1/4 teaspoon kosher salt
3 cups chicken broth, divided
2 tablespoons chopped fresh parsley
2 tablespoons no-salt-added tomato paste
1/2 teaspoon ground cumin
The juice of 1 lime
1/8 teaspoon cayenne
1 (15-ounce) can black beans, rinsed and drained
2 cups pre-shredded Mexican-blend cheese, divided
3 thinly sliced green onions, divided
Cooking spray
10 (6-inch) corn tortillas
5 tablespoons light sour cream
Preheat oven to 400°.  Prepare the peppers, onion and garlic cloves. Heat the olive oil in a medium saute pan over high heat. Add onion and cook for 1 minute.
Reduce heat to medium and add the garlic and salt. Cook for 5 minutes, stirring occasionally.
Add 2 cups broth, parsley, tomato paste, and cumin.
Cook for 10 minutes, or until it thickens slightly, stirring occasionally.
While this is cooking, add the extra cup water and the chopped peppers to a food processor. Pour the onion mixture into the food processor when finished cooking. Blend until smooth. Stir in lime juice and cayenne.
Combine the beans, 1 cup of cheese, and half the green onions in a bowl.
Add 1/2 of the sauce to the bottom of a cookie pan coated with cooking spray. Add 3 tablespoons of the bean mixture to to each tortilla.
Roll up, placing the seam side down.
Add to the cookie pan.
Pour the remaining sauce over the tortillas.
Top with the remaining cheese.
Bake for 15 minutes.
Sprinkle with remaining green onions and serve with sour cream.

This recipe has so much flavor! I was really pleasantly surprised with how this turned out. I am pretty sure I didn’t allow the sauce to reduce enough, but it thickened up in the oven and still tasted wonderful.

A serving is two enchiladas, so I actually have 4 meals left over after making this. As I mentioned before, enchiladas freeze really well, so 3 are going into the freezer and one will be my lunch tomorrow, win!

To make this recipe more effective for a weeknight, you can make the ranchero sauce ahead of time an refrigerate it until ready to use. The recipe took about an hour from start to finish.

Related posts:

Black Bean Tostadas Freezer Friendly Spinach and Ricotta Stuffed Shells Tex Mex Stuffed Peppers Pressure Cooker Barbacoa Beef Tacos

Filed Under: Freezable, Gluten Free, Latin America, Main Dish, Make Ahead, Meatless, Vegetarian, Weeknight Meal Tagged With: Black Beans, Cajun Pepper, Cheese, Corn Tortillas, Enchiladas, Freezable, Make Ahead, Mexican, Ranchero Sauce, Sour Cream, Tortillas

Comments

  1. Jen at The Three Little Piglets says

    October 6, 2011 at 1:55 pm

    That sounds like it would make a great empanada as well, with the sauce to dip in!

    Reply
  2. Erin says

    October 6, 2011 at 2:42 pm

    I love enchiladas and mexican food. These look amazing! How did I miss these in the magazine, guess I better go through it again!

    Reply
  3. spiceblogger says

    October 6, 2011 at 4:53 pm

    Y U M!
    I love mexican, and these look delicious 🙂
    Your photos are Fab, too!

    –shelley

    Reply
  4. Stephanie @ Eat. Drink. Love. says

    October 7, 2011 at 2:34 am

    Enchiladas are my favorite! These look really yummy!!

    Reply
  5. Ann says

    October 7, 2011 at 4:15 am

    Delicious! How funny that we posted completely different enchiladas on the same day…these look fabulous!

    Reply
  6. Nava.K says

    October 7, 2011 at 3:10 pm

    We don’t have much of these type of recipes but I bet it will be good try for a change, something similar for us will be the capati and the fillings are served separately.

    Reply
  7. claire @ the realistic nutritionist says

    October 13, 2011 at 8:24 pm

    These look delicious!!!

    Reply
  8. janet@cupcakestocaviar says

    October 13, 2011 at 9:43 pm

    Delicious looking! Great vegetarian option for a meatless Monday! 🙂

    Reply
  9. celebreaty4recipes says

    October 24, 2011 at 2:15 pm

    that’s good lookin’ ranchero sauce!

    Reply
  10. kfrau13 says

    October 24, 2011 at 7:16 pm

    I found the same thing when just making this- the ranchero sauce seems very thin which is how I found this blog: looking for a way to thicken it up. I was afraid to assemble it ahead and have the liquid disintegrate the tortillas. I’ll have to see what it does in the oven: thanks for the helpful pictures!

    Reply
  11. Nicole says

    April 2, 2013 at 1:16 am

    Did you use corn tortillas or flour? It said corn but looked like flour. wondering which would taste better.

    Reply
    • Kaitlin @ I Can Cook That says

      April 2, 2013 at 1:33 pm

      Nicole,
      You’re right, I did use flour tortillas! Sorry about that. I personally find corn tortillas really difficult to fold without breaking. Tastewise, however, I bet corn tortillas are fantastic versus flour. I hope this helps!
      Kaitlin @ I Can Cook That recently posted..“Jim Dandy on the Cape” CocktailMy Profile

      Reply

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Recent Posts

Homemade Cheesecake Ice Cream
Grapefruit Miso Butter Chicken
Homemade Strawberry Basil Ice Cream
Salmon Ceviche
Tahini Millionaire Ice Cream
Honey Glazed Orange Ginger Shrimp
Crispy Air Fryer Potatoes
Irish Soda Bread Scones
Irish Apple Cake with Whiskey Cream Sauce
Homemade Irish Potato Candy Ice Cream

Popular Dishes






timheinmusic.com

Categories

Search

BrandBacker Member

Archives

© 2025 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2025 I Can Cook That - Designed by Pumpkin Beans

Go to mobile version