SOUTH-OF-THE-BORDER ENCHILADAS

By curly

Ingredients

• 2 cups diced tomatoes (from 28 oz can), undrained
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, finely chopped
• 1/4 cup chopped fresh cilantro
• 2 tsps honey
• 1/8 tsp crushed red pepper flakes
• 1 can (15 oz) pinto beans, drained, rinsed, or
• 1 1/2 pound ground beef or chicken
• 1 cup low-fat or regular ricotta cheese
• 1 tsp ground cumin
• 6 flour tortillas (8 inch)
• 1/4 cup shredded Cheddar cheese (1 oz)
• 1/4 cup shredded Monterey Jack cheese (1 oz)

Preparation

Step 1

Heat oven to 375 degrees. Spray 13 x 9 inch glass baking dish with cooking spray.

In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth. In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes, over medium heat for 3 minutes, stirring occasionally.

In medium bowl, mix beans or meat, ricotta cheese, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean (meat) mixture down center of each tortilla. Roll up tortillas, place seam side down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.

Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.