Anasazi Enchiladas

Name: Anasazi Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 473 milliliters Muir organic diced tomatoes (from 28-oz can), undrained; 0 teaspoons crushed red pepper; 6 8-inchs flour tortillas (8 inch); 59 milliliters chopped fresh cilantro; 1 clove garlic, finely chopped; 118 milliliters small green bell pepper, chopped; 1 teaspoon ground cumin; 2 teaspoons honey; 237 milliliters reduced-fat ricotta cheese; 28 grams 1/4 cup shredded Monterey Jack cheese; 118 milliliters medium onion, chopped; 473 milliliters cooked dried Anasazi beans or pinto beans or 1 can (15 to 16 oz) pinto beans, drained, rinsed; 28 grams 1/4 cup shredded Cheddar cheese

You can never have too many Mexican recipes, so give Anasazi Enchiladas com. If you have cheddar cheese, ricotta cheese, ground cumin, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as an inexpensive main course.

Instructions

Heat oven to 375F. 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.

Ingredients you will need

Tomato

Garlic

Onion

Equipment you will use

Glass Baking Pan

Food Processor

Blender

Oven

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.

Ingredients you will need

Red Pepper

Cilantro

Tomato

Honey

Equipment you will use

Sauce Pan

Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro.

Ingredients you will need

Ricotta Cheese

Bell Pepper

Cilantro

Beans

Cumin

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.

Ingredients you will need

Tomato Sauce

Tortilla

Spread

Equipment you will use

Baking Pan

Roll tortillas around bean mixture.

Ingredients you will need

Tortilla

Roll

Place tortillas, seam sides down, on tomato sauce in baking dish. Spoon remaining tomato sauce over top; sprinkle with cheeses.

Ingredients you will need

Tomato Sauce

Tortilla

Equipment you will use

Baking Pan

Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

Ingredients you will need

Tomato Sauce

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

473milliliters

Muir organic diced tomatoes (from 28-oz can), undrained 0teaspoons

crushed red pepper 68-inchs

flour tortillas (8 inch)59milliliters

chopped fresh cilantro 1clove

garlic, finely chopped 118milliliters

small green bell pepper, chopped 1teaspoon

ground cumin 2teaspoons

honey 237milliliters

reduced-fat ricotta cheese 28grams

1/4 cup shredded Monterey Jack cheese 118milliliters

medium onion, chopped 473milliliters

cooked dried Anasazi beans or pinto beans or 1 can (15 to 16 oz) pinto beans, drained, rinsed 28grams

1/4 cup shredded Cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.