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Anasazi Enchiladas




Source of Recipe


Betty Crocker


List of Ingredients




1 can (16 ounces) whole tomatoes, undrained
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
1/8 teaspoon crushed red pepper
2 cups cooked dried Anasazi beans or pinto beans or 1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 cup reduced-fat ricotta cheese
1 small green bell pepper, chopped (1/2 cup)
1 teaspoon ground cumin
6 flour tortillas, (8 inches in diameter)
1/4 cup shredded Cheddar cheese (1 ounce)
1/4 cup shredded Monterey Jack cheese (1 ounce)


Recipe



1. Heat oven to 375ºF. Grease rectangular baking dish, 11x7x1 1/2 inches.
2. Place tomatoes, onion and garlic in blender or food processor. Cover and blend, on high speed about 1 minute until smooth. Place tomato mixture, 2 tablespoons of the cilantro, the honey and red pepper in 2-quart saucepan. Cook uncovered over medium heat 3 minutes, stirring occasionally.
3. Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro.
4. Spread 1/2 cup of the tomato sauce in baking dish. Spoon 1/2 cup of the bean mixture on 1 side of each tortilla. Roll tortillas around bean mixture. Place tortillas, seam sides down, on tomato sauce in baking dish. Spoon remaining tomato sauce over top; sprinkle with cheeses.
5. Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.