With ranchero sauce and fiery, cheesy black bean and kale enchiladas, your taste senses will definitely be tingling.
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
10 (6-inch) corn tortillas
5 tablespoons light sour cream
Oven: Preheat to 400 °F. Prepare the peppers, onion, and garlic. The olive oil should be heated on high in a medium saucepan. For roughly one minute, cook the onion.
Salt and garlic are added once medium heat has been reduced. For five minutes, stir only occasionally.
Tomato paste, cumin, parsley, and 2 cups of broth.
You can add the remaining cup of water and the chopped peppers to a food processor while the onion combination is still simmering. Add the cooked onion mixture to the food processor once it has finished cooking. Until smooth, blend. Add cayenne and lime juice.
Combine the remaining beans, 1 cup of the cheese, and half of the green onions in a bowl.
In a baking dish that has been sprayed with cooking spray, pour half the sauce. Add 3 tablespoons of the bean mixture to each tortilla.
Put the seam side facing up.
Include on the baking sheet.
Spread the sauce on top of the tortillas.
Add the rest of the cheese.
Bake for 15 minutes.
Serve with sour cream and more green onions on top.