Black Bean and Cheese Enchiladas with Ranchero Sauce

Ingredients

• 2  ancho chili pepper dried stemmed seeded
• 15 ounce black beans rinsed drained canned
• 12 6-inch corn tortillas ()
• 5  garlic clove sliced
• 3  spring onion divided thinly sliced
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 2 teaspoons olive oil 
• 2 tablespoons oregano fresh chopped
• 8 ounces cheddar cheese divided reduced-fat
• 6 tablespoons cream light sour
• 2 tablespoons tomato paste 
• 2 cups vegetable stock organic
• 2 cups water 
• 1 cup onion yellow chopped

Equipment

• bowl
• sauce pan
• oven
• blender
• baking pan
• colander

Directions

1. Preheat oven to 40
2. Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes.
3. Remove from heat; let stand 5 minutes.
4. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.
5. Heat oil in a medium saucepan over high heat.
6. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally.
7. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.
8. Pour onion mixture into a blender; add chiles and reserved liquid.
9. Remove center piece of blender lid (to allow steam to escape); secure lid on blender.
10. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.
11. Combine the beans, 1 cup cheese, and half the green onions in a bowl.
12. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up.
13. Place, seam-side down, in prepared dish.
14. Pour remaining sauce over filled tortillas. Top with the remaining cheese.
15. Bake at 400 for 15 minutes or until lightly browned.
16. Sprinkle with remaining green onions; serve with sour cream.