ANASAZI ENCHILADAS

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

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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:

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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