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South-of-the-Border Enchiladas

Try meatless enchiladas with three kinds of cheese and a surprise drop of honey.

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( 46 Ratings)

46 Ratings

5 Stars 26%

4 Stars 28%

3 Stars 35%

2 Stars

1 Stars

Member Reviews ( 9 )

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Prep Time 30 min
Total Time 55 min
Servings 6

Ingredients

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)

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Directions

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.

EXPERT TIPS

Expert Tips

If you like enchiladas but would prefer beef or chicken, omit the beans and substitute 1 1/2 cups cooked ground beef or chopped cooked chicken.

The pinto beans in these enchiladas give a generous dose of fiber, and the cheeses provide over a fourth of your daily calcium needs.

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: 360
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 5g, 5% Trans Fat 1/2g 1/2% ),
Cholesterol: 20mg; 20%;
Sodium: 500mg; 500%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 8g 8% Sugars 7g 7% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 15%;
Calcium: 30%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 6/1/2009 11:49:22 AM REPORT ABUSE Katiefaye18 said:

Rating:

I made these for my boyfriend and his friends and they loved it!!! THey said it was the best bean burrito that they ever ate. I put lots of chili pepper flakes and some more garlic to make it zippy. I wrapped it in spinach tortillas and i put some of the "salsa mix" part in with the beans. Instead of cilantro i used parsley. I topped wraps with cheese. Cooked for 20min and then topped with the "salsa mix" and put back in for a couple (that way it isn't soggy"). Awesome! Awesome! Awesome!

This reply was: Helpful Inspiring

Posted 1/22/2009 11:17:14 PM REPORT ABUSE maikochopstix said:

Rating:

eh, its was ok but I would not make them again, ricotta lends a not so mexican flavor and texture to this "mexican," I would much rather make authentic enchiladas myself

This reply was: Helpful Inspiring

Posted 5/2/2008 11:34:10 AM REPORT ABUSE HiddenArtist said:

Rating:

This is an excellent recipe! The flavors are great, there's no meat, and it's prepared from ingredients likely to be on hand. This is one recipe that doesn't call for enchilada sauce, but directs you to make it. Very tasty!

This reply was: Helpful Inspiring