Black Bean and Cheese Enchiladas with Ranchero Sauce

INGREDIENTS

• 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