South-of-the-Border Enchiladas

 

1

can (14.5 oz) Muir Glen® organic diced tomatoes, 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 flakes

1

can (15 oz) pinto beans, drained, rinsed

1

cup low-fat or regular 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. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth.
• 2 In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.
• 3 In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
• 4 Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.