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Anasazi Enchiladas

These baked enchiladas are made with Anasazi beans and seasoned with cilantro, cumin and three cheeses.

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( 14 Ratings)

14 Ratings

5 Stars 36%

4 Stars 29%

3 Stars 21%

2 Stars

1 Stars 14%

Member Reviews ( 3 )

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Prep Time 15 min
Total Time 45 min
Servings 6

Ingredients

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)

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Directions

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.

EXPERT TIPS

Expert Tips

Although these beans have a unique name and beautiful striated color when raw, they taste like pinto beans when cooked. You can use pinto beans instead of Anasazi beans, if you like.

Plan ahead. Making this recipe with dried Anasazi beans takes time because the beans need to rehydrate as well as cook.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 90 ),

% Daily Value

Total Fat: 10 g; 10 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 22 mg; 22 %;
Sodium: 540 mg; 540 %;
Total Carbohydrate: 53 g; 53 %
(Dietary Fiber 9 g 9 % ),
Protein: 18 g; 18 %

% Daily Value*:

Vitamin A: 18%;
Vitamin C: 20%;
Calcium: 28%;
Iron: 22%;

Exchanges:

3 Starch; 2 Vegetable; 1 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 5/18/2008 7:44:18 AM REPORT ABUSE MDIAL said:

Rating:

Love this recipe. The cilantro really sets off the flavors and although my husband isn't much of a meatless meal lover, he likes this.

This reply was: Helpful Inspiring

Posted 12/20/2006 9:47:50 AM REPORT ABUSE Moe. said:

Rating:

My husband and I love this dish! I made some changes - I used fresh tomotoes instead of canned, and I added chicken chunks to the ricotta mixture. It turned out great! This recipe also freezes well too.In the last three weeks I have made these enchiladas three times!

This reply was: Helpful Inspiring

Posted 3/6/2006 10:01:19 AM REPORT ABUSE cheli said:

Rating:

This recipe was a disappointment. The sauce was very good, but the beans (I used pinto) and the ricotta for the filling didn''t look good or taste like they went well together. My family didn''t want to finish eating it, and now I have a double batch to eat on my own.

This reply was: Helpful Inspiring