Sauce:
2 dried ancho chiles, stemmed
3 cups fat-free, lower-sodium chicken broth
1 (6-inch) corn tortilla, torn into small pieces
1/3 cup fresh cilantro leaves
2 teaspoons minced fresh garlic
2 green onions, coarsely chopped

Enchiladas:
8 ounces ground sirloin
2 teaspoons olive oil
2 cups chopped onion
4 teaspoons minced fresh garlic
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 tablespoon no-salt-added tomato paste
2/3 cup rinsed and drained organic black beans
1/2 cup fat-free, lower-sodium chicken broth
1 tablespoon fresh lime juice
4 cups water
12 (6-inch) corn tortillas, at room temperature
Cooking spray
2 1/2 ounces sharp cheddar cheese, shredded (about 2/3 cup packed)
2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed)
3 green onions, thinly sliced and divided
6 tablespoons Mexican crema