South-of-the-Border Enchiladas

Name: South-of-the-Border Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams can pinto beans, drained, rinsed; 411 grams can Muir organic diced tomatoes, undrained; 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; 28 grams 1/4 cup shredded Monterey Jack cheese; 118 milliliters medium onion, chopped; 0 teaspoons crushed red pepper flakes; 237 milliliters low-fat or regular ricotta cheese; 28 grams 1/4 cup shredded Cheddar cheese

South-of-the-Border Enchiladas is a vegetarian recipe with 6 servings. One portion of this dish contains roughly 16g of protein, 12g of fat, and a total of 359 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have cheddar cheese, canned tomatoes, flour tortillas, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It is a very reasonably priced recipe for fans of Mexican food.

Instructions

Heat oven to 375F. 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.

Ingredients you will need

Cooking Spray

Tomato

Garlic

Onion

Equipment you will use

Glass Baking Pan

Food Processor

Blender

Oven

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.

Ingredients you will need

Red Pepper Flakes

Cilantro

Honey

Equipment you will use

Sauce Pan

In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro.

Ingredients you will need

Ricotta Cheese

Bell Pepper

Cilantro

Beans

Cumin

Equipment you will use

Bowl

Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla.

Ingredients you will need

Tomato Sauce

Tortilla

Spread

Equipment you will use

Baking Pan

Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas.

Ingredients you will need

Tomato Sauce

Tortilla

Roll

Sprinkle with cheeses.

Bake 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:

425grams

can pinto beans, drained, rinsed 411grams

can Muir organic diced tomatoes, undrained 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 28grams

1/4 cup shredded Monterey Jack cheese 118milliliters

medium onion, chopped 0teaspoons

crushed red pepper flakes 237milliliters

low-fat or regular ricotta cheese 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. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.