This Black Bean and Cheese Enchiladas with Ranchero Sauce recipe contains corn tortillas, cheese, can black beans, organic vegetable broth, light sour cream and more.
Spinach and Monterey Jack cheese are wrapped in corn tortillas and baked with green salsa. You can substitute yogurt for the sour cream if you want a lighter version. This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it.
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
When your garden is full of fresh veggies, this is the recipe to reach for. All you need is a salad and you have a terrific late-summer meal.--Debbie Jones, California, Maryland
