Beef And Black Bean Enchiladas

• 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

1. Preheat oven to 400u0b0.
2. To prepare sauce, place ancho chiles in a medium saucepan. Add 3 cups broth; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in 1 torn tortilla; simmer 5 minutes, stirring occasionally. Pour chile mixture into a blender; let stand 10 minutes. 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. Remove sauce from heat.
3. To prepare enchiladas, heat a large skillet over medium-high heat. Add beef; saute 5 minutes or until browned. Remove beef from pan using a slotted spoon; drain on paper towels. Wipe pan with paper towels. Return pan to medium heat. Add oil to pan; swirl to coat. Add onion; cook 8 minutes or until tender, stirring occasionally. 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. Remove from heat; stir in lime juice.
4. 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. Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla. Roll enchiladas up jelly-roll style. Repeat procedure with remaining tortillas and beef mixture. 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. Pour remaining sauce over enchiladas. Top with cheeses. Bake at 400u0b0 for 20 minutes or until lightly browned and bubbly. Let stand 10 minutes. Sprinkle with 3 sliced green onions; serve with crema.

ancho chiles, chicken broth, corn tortilla, fresh cilantro, fresh garlic, green onions, ground sirloin, olive oil, onion, fresh garlic, oregano, ground cumin, kosher salt, nosalt, black beans, chicken broth, lime juice, water, corn tortillas, cooking spray, cheddar cheese, cheese, green onions, crema

Taken from www.myrecipes.com/recipe/beef-black-bean-enchiladas (may not work)