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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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.
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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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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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