Imagine, for a moment, the smell of black bean and cheese enchiladas wafting through your kitchen – smothered with a freshly made, subtly spicy ranchero sauce. Topped with hot, melted cheese, you have to resist as they are pulled from the oven, ’cause you just KNOW these babies will totally burn the roof of your mouth, right?
That’s just what was on the plate as I cooked for friends several weeks ago – Black Bean and Cheese Enchiladas with Ranchero Sauce (a Cooking Light recipe found here on MyRecipes.com). As those tasty guys cooked away in the oven, I was sure wishing they were going home with me! But, sadly they were not – they were part of the week’s dishes that were being prepared by yours truly for my friend’s dinners for the week ahead.
Watch as ingredients are transformed from simple, pantry-stocked items, into a super easy dinner dish. Hope you try it and enjoy.
Here’s the ranchero sauce, with a few changes – did not use the ancho chiles, and substituted diced green chilis in their place, and not as much water as called for in step 1.
Added corn and chopped, cooked chicken for a protein boost. Other than that, all else remained the same.
Rolled and ready for toppings….
On goes the sauce and cheese.
And ready to reheat for an easy, healthy quick weeknight meal for the family to enjoy!