ANASAZI ENCHILADAS

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Anasazi Enchiladas image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 13

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:

  • 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.
  • 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.
  • Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro.
  • 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.
  • Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 22 mg, Fiber 9 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 540 mg

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