Beef and Black Bean Enchiladas

Ingredients

• 2  ancho chiles dried stemmed
• 0.7 cup black beans organic rinsed drained
• 1 6-inch corn tortilla ()
• 12 6-inch corn tortillas at room temperature ()
• 0.3 cup cilantro leaves fresh
• 2 teaspoons garlic fresh minced
• 4 teaspoons garlic fresh minced
• 2  green onions coarsely chopped
• 3  green onions divided thinly sliced
• 0.5 teaspoon ground cumin 
• 8 ounces ground sirloin 
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 0.5 cup lower-sodium chicken broth fat-free
• 3 cups lower-sodium chicken broth fat-free
• 6 tablespoons crema mexicana 
• 0.5 cup monterrey jack cheese shredded packed
• 2 teaspoons olive oil 
• 2 cups onion chopped
• 1 teaspoon mexican oregano dried
• 0.7 cup sharp cheddar cheese shredded packed
• 1 tablespoon no-salt-added tomato paste 
• 4 cups water 

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• blender
• baking pan
• slotted spoon

Directions

1. Preheat oven to 40
2. To prepare sauce, place ancho chiles in a medium saucepan.
3. Add 3 cups broth; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in 1 torn tortilla; simmer 5 minutes, stirring occasionally.
4. Pour chile mixture into a blender; let stand 10 minutes.
5. Add cilantro, 2 teaspoons garlic, and 2 coarsely chopped green onions to blender; process until smooth. Return mixture to pan; bring to a boil over medium heat. Cook until reduced to 2 cups (about 7 minutes), stirring occasionally.
6. Remove sauce from heat.
7. To prepare enchiladas, heat a large skillet over medium-high heat.
8. Add beef; saut 5 minutes or until browned.
9. Remove beef from pan using a slotted spoon; drain on paper towels. Wipe pan with paper towels. Return pan to medium heat.
10. Add oil to pan; swirl to coat.
11. Add onion; cook 8 minutes or until tender, stirring occasionally.
12. Add garlic and next 3 ingredients (through salt); cook 2 minutes, stirring constantly. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in drained beef, beans, and 1/2 cup broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring occasionally.
13. Remove from heat; stir in lime juice.
14. Place 4 cups water in a saucepan over medium-high heat; bring to a simmer. Working with 1 tortilla at a time, dip tortillas in simmering water 2 to 3 seconds each or until softened.
15. Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla.
16. Roll enchiladas up jelly-roll style. Repeat procedure with remaining tortillas and beef mixture.
17. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange enchiladas, seam-side down, in prepared dish.
18. Pour remaining sauce over enchiladas. Top with cheeses.
19. Bake at 400 for 20 minutes or until lightly browned and bubbly.
20. Let stand 10 minutes.
21. Sprinkle with 3 sliced green onions; serve with crema.