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Anasazi Enchiladas

Betty Crocker Kitchens
Updated May 3, 2010
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These baked enchiladas are made with Anasazi beans and seasoned with cilantro, cumin and three cheeses.

Anasazi Enchiladas

  • Prep Time 15 min
  • Total 45 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), 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
  • 2 cups cooked dried Anasazi beans or pinto beans or 1 can (15 to 16 oz) pinto beans, drained, rinsed
  • 1 cup reduced-fat 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)

Instructions

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

Nutrition

340 Calories
10 g Total Fat
18 g Protein
53 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
90
Total Fat
10 g
Saturated Fat
4 g
Cholesterol
22 mg
Sodium
540 mg
Potassium
680 mg
Total Carbohydrate
53 g
Dietary Fiber
9 g
Protein
18 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
20%
20%
Calcium
28%
28%
Iron
22%
22%
Exchanges:
3 Starch; 2 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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