Anasazi Enchiladas

by nightingale

Servings:

INGREDIENTS

1 can whole tomatoes, undrained
1 med. Onion chopped
1 garlic clove finely chopped
¼ c. chopped fresh cilantro
2 t. honey
1/8 t. crushed red pepper
2 c. cooked dried beans or pinto
1 c. ricotta cheese
1 small green bell pepper chopped
1 t. ground cumin
6 flour tortillas
¼ c. shredded cheddar cheese
¼ c. Monterey Jack cheese

INSTRUCTIONS

Heat oven to 375, grease backing dish. Place tomatoes, onion and garlic in blender or food processor. Cover and blend until smooth. Place tomato mixture, 2 T. of cilantro, the honey and red pepper in 2 qt. Saucepan. Cook uncovered over medium heat, stirring occasionally. Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro. Spread ½ c. of the tomato sauce in baking dish. Spoon ½ c. of the bean mixture on 1 side of each tortilla. Roll tortillas, seam side down, on tomato sauce in baking dish. Spoon remaining tomato sauce over top; sprinkle with cheeses. Back uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

CHEF COMMENTS

This is a vegetarian dish for one of my younger sisters. If you want to add meat to this, chicken, beef, pork. Any will work well.

Tagged: maincourses, vegetarian, vegetarianenchiladas add tags

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