Tex-Mex Black Bean and Cheese Enchiladas with Ranchero Sauce

1. Preheat your oven to 400°F. Dice the 1 onion and jalapeño (remove seeds for less heat). Dice the 1 poblano pepper. Pull 2 chipotle peppers from the 1 can of chipotle peppers in adobo sauce and finely chop them; set aside along with 1 tbsp of the adobo sauce from the can.

2. Heat 2 tbsp olive oil in a large oven-safe skillet or saucepan over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened and lightly golden. Add the diced jalapeño and diced poblano and cook another 2 minutes.

3. Stir in 2 tbsp minced garlic and cook 30 seconds until fragrant. Add the chopped chipotle peppers and 1 tbsp adobo sauce, then sprinkle in 1 tsp chili powder, 0.75 tsp cumin, and 0.5 tsp smoked paprika. Stir everything together for 30 seconds.

4. Pour in the 1 can crushed tomatoes and 1 cup chicken broth. Stir to combine, then bring to a simmer. Cook the ranchero sauce uncovered for 8–10 minutes until slightly thickened. Season with 0.5 tsp salt and 0.25 tsp black pepper. Transfer sauce to a bowl or measuring cup and set aside; wipe out the skillet.

5. Drain and rinse the 2 cans of black beans. In a medium bowl, combine the black beans with the remaining 1 tsp chili powder, 0.75 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Use a fork to lightly mash about one-third of the beans so the mixture holds together — leave plenty of whole beans for texture. Stir in 2 oz of the shredded Mexican cheese blend.

6. Warm the 9 corn tortillas in the microwave: wrap them in a damp paper towel and heat on high for 60 seconds so they're pliable and won't crack when rolled.

7. Spread about 0.5 cup of the ranchero sauce in an even layer across the bottom of a 9x13-inch baking dish. Working one at a time, lay a tortilla flat, spoon about 3 tbsp of the black bean filling down the center, roll it snugly, and place it seam-side down in the dish. Repeat with all 9 tortillas, nestling them in tightly.

8. Pour the remaining ranchero sauce evenly over the rolled enchiladas, making sure the tops are well covered. Sprinkle the remaining 6 oz of shredded Mexican cheese blend evenly over the top.

9. Bake at 400°F for 18–20 minutes, until the cheese is fully melted, bubbling, and starting to brown at the edges. The sauce should be visibly bubbling around the sides of the dish.

10. While the enchiladas bake, halve and pit the 2 avocados and slice them into wedges. Cut the 1 lime into 6 wedges. Roughly chop about 0.25 cup of fresh cilantro leaves from the 1 bunch.

11. Remove the enchiladas from the oven and let them rest 3–4 minutes. Serve 3 enchiladas per person, topped with a generous dollop of sour cream (divide the 8 oz sour cream evenly), sliced avocado, a squeeze of lime, and a scatter of chopped cilantro.