Anasazi Enchiladas

Ingredients

• 2 cups canned tomatoes diced organic undrained (from 28-oz can)
• 0.5 cup onion chopped
• 1 clove garlic finely chopped
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons honey 
• 0.1 teaspoon pepper red crushed
• 2 cups pinto beans dried rinsed cooked drained
• 1 cup part-skim ricotta reduced-fat
• 0.5 cup bell pepper green chopped
• 1 teaspoon ground cumin 
• 6 8-inch flour tortilla ()
• 1 oz cheddar cheese shredded
• 1 oz monterrey jack cheese shredded

Equipment

• food processor
• sauce pan
• oven
• blender
• baking pan
• glass baking pan

Directions

1. 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.
2. 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.
3. Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro.
4. 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.
5. Roll tortillas around bean mixture.
6. Place tortillas, seam sides down, on tomato sauce in baking dish. Spoon remaining tomato sauce over top; sprinkle with cheeses.
7. Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.