Black Bean and Cheese Enchiladas with Ranchero Sauce

INGREDIENTS

dried ancho chiles, stemmed and seeded

2 cups

water

2 tsp

olive oil

1 cup

chopped yellow onion

garlic cloves, sliced

1/4 tsp

kosher salt

2 cups

organic vegetable broth

2 tbsp

chopped fresh oregano

2 tbsp

no-salt-added tomato paste

1/2 tsp

ground cumin

1 tbsp

fresh lime juice

1/8 tsp

ground red pepper

1 15 ounce can

black beans, rinsed and drained

2 cups

preshredded reduced-fat 4-cheese Mexican-blend cheese, divided

thinly sliced green onions, divided

Cooking spray

(6-inch) corn tortillas

6 tbsp

light sour cream