Anasazi Enchiladas

 

2

cups Muir Glen® organic 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

teaspoons honey

1/8

teaspoon crushed red pepper

2

cups cooked dried Anasazi beans or pinto beans or 1 can (15 to 16 oz) pinto beans, drained, rinsed

1

cup reduced-fat ricotta cheese

1

small green bell pepper, chopped (1/2 cup)

1

teaspoon ground cumin

6

flour tortillas (8 inch)

1/4

cup shredded Cheddar cheese (1 oz)

1/4

cup shredded Monterey Jack cheese (1 oz)

• 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.