Sunday, March 8, 2009

South of the Border Enchiladas

2 cups Progresso® 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 flakes

1 can (15 oz) pinto beans, drained, rinsed

1 cup low-fat or regular 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)

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth. In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.
3. In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
4. Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

1 comment:

Tami said...

ok recipe...not my favorite. A little different with ricotta cheese.