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Yield: Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)
Total: 1 Hour, 10 Minutes
Hands On: 55 Minutes
Total: 1 Hour, 10 Minutes
Nutritional Information
Amount per serving
Calories: 302
Fat: 12.9g
Saturated fat: 5.3g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.3g
Protein: 17.3g
Carbohydrate: 36.1g
Fiber: 6.4g
Cholesterol: 32mg
Iron: 1.7mg
Sodium: 574mg
Calcium: 426mg
2 dried ancho chiles, stemmed and seeded
2 cups water
2 teaspoons olive oil
1 cup chopped yellow onion
5 garlic cloves, sliced
1/4 teaspoon kosher salt
2 cups organic vegetable broth
2 tablespoons chopped fresh oregano
2 tablespoons no-salt-added tomato paste
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese, divided
3 thinly sliced green onions, divided
Cooking spray
12 (6-inch) corn tortillas
6 tablespoons light sour cream
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