Ingredients
| 1 can | whole tomatoes, undrained | | 1 | md. onion, chopped | | 1 clove | garlic, finely chopped | | 1/4 cup | chopped fresh cilantro | | 2 tsp. | honey | | 1/8 tsp. | crushed red pepper | | 2 cups | cooked dried beans or | | pinto | | 1 cup | ricotta cheese | | 1 | sm. green bell pepper chopped | | 1 tsp. | ground cumin | | 6 | flour tortillas | | 1/4 cup | shredded cheddar cheese | | 1/4 cup | Monterey Jack cheese |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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.
Author's 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.
Similar Recipes
enchilada, main courses