South-of-the-Border Enchiladas

Name: South-of-the-Border Enchiladas
Prep time: 30 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, 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)

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Prep 30 min
Total 55 min
Servings 6

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

By Betty Crocker Kitchens

Updated May 8, 2010

Ingredients

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)

Steps

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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.

Expert Tips

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.