Anasazi Enchiladas

By SLSkibby

Ingredients

• 2 C diced tomatoes (28-oz can), undrained
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, finely chopped
• 1/4 C chopped fresh cilantro
• 2 t honey
• 1/8 t crushed red pepper
• 2 C cooked dried Anasazi beans or pinto beans or 1 can (15 to 16 oz) pinto beans, drained, rinsed
• 1 C reduced-fat ricotta cheese
• 1 small green bell pepper, chopped (1/2 cup)
• 1 t ground cumin
• 6 flour tortillas (8 inch)
• 1/4 C shredded Cheddar cheese
• 1/4 C shredded Monterey Jack cheese

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1. Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish. In blender or food processor, place tomatoes, onion and garlic. Cover; blend on high speed about 1 minute until smooth.
2. In 2-quart saucepan, place tomato mixture, 2 tablespoons of the cilantro, the honey and red pepper. 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.