South-of-the-Border Enchiladas

Try meatless enchiladas with three kinds of cheese and a surprise drop of honey. ...MORE+ LESS-

can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

medium onion, chopped (1/2 cup)

clove garlic, finely chopped

1/4

cup chopped fresh cilantro

teaspoons honey

1/8

teaspoon crushed red pepper flakes

can (15 oz) pinto beans, drained, rinsed

cup low-fat or regular ricotta cheese

small green bell pepper, chopped (1/2 cup)

teaspoon ground cumin

flour tortillas (8 inch)

1/4

cup shredded Cheddar cheese (1 oz)

1/4

cup shredded Monterey Jack cheese (1 oz)

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1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth.
2

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.

If you like enchiladas but would prefer beef or chicken, omit the beans and substitute 1 1/2 cups cooked ground beef or chopped cooked chicken.
The pinto beans in these enchiladas give a generous dose of fiber, and the cheeses provide over a fourth of your daily calcium needs.