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Anasazi Enchiladas

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Anasazi Enchiladas
  • Prep 15 min
  • Total 45 min
  • Servings 6
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These baked enchiladas are made with Anasazi beans and seasoned with cilantro, cumin and three cheeses.
Updated May 3, 2010

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Plan ahead. Making this recipe with dried Anasazi beans takes time because the beans need to rehydrate as well as cook.

Nutrition

340 Calories, 10 g Total Fat, 18 g Protein, 53 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
90
Total Fat
10 g
Saturated Fat
4 g
Cholesterol
22 mg
Sodium
540 mg
Potassium
680 mg
Total Carbohydrate
53 g
Dietary Fiber
9 g
Protein
18 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
20%
20%
Calcium
28%
28%
Iron
22%
22%
Exchanges:
3 Starch; 2 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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