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