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South-of-the-Border Enchiladas
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Prep Time:
30 minutes
Total Time:
55 minutes
Vegetarian enchiladas with triple cheese blend and a touch of honey for a delicious twist.
Ingredients:
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 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)
Instructions:
  • Preheat oven to 375°F. Grease a 13x9-inch (3-quart) glass baking dish. Blend tomatoes, onion, and garlic in a blender or food processor until smooth.
  • In a 2-quart saucepan, simmer the blended mixture with 2 tablespoons of cilantro, honey, and red pepper flakes over medium heat for 3 minutes, stirring occasionally.
  • In a medium bowl, combine beans, ricotta cheese, bell pepper, cumin, and the remaining 2 tablespoons of cilantro. Spread 1/2 cup of tomato sauce in a baking dish. Fill each tortilla with 1/2 cup of the bean mixture and roll them up, placing them seam side down in the dish. Pour the remaining tomato sauce over the filled tortillas and sprinkle with cheeses.
  • Bake until the tomato sauce is bubbling and the cheese is gooey, about 20 to 25 minutes.

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