Black Bean And Cheese Enchiladas With Ranchero Sauce

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2 dried ancho chiles, stemmed and seeded

2 cups water

2 teaspoons olive oil

1 cup chopped yellow onion

5 garlic cloves, sliced

1/4 teaspoon kosher salt

2 cups organic vegetable broth

2 tablespoons chopped fresh oregano

2 tablespoons no-salt-added tomato paste

1/2 teaspoon ground cumin

1 tablespoon fresh lime juice

1/8 teaspoon ground red pepper

1 (15-ounce) can black beans, rinsed and drained

2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese, divided

3 thinly sliced green onions, divided

Cooking spray

12 (6-inch) corn tortillas

6 tablespoons light sour cream

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