Ingredients
Anasazi Enchiladas
2 cups diced tomatoes (from 28-oz can), undrained
1 medium onion, chopped (1/2 cup)
1 garlic clove, 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
Ounces) pinto beans, rinsed and drained
1 cup reduced-fat ricotta cheese
1 small green bell pepper, chopped (1/2 cup)
1 teaspoon ground cumin
6 flour tortillas, (8 inches in diameter)
1/4 cup shredded Cheddar cheese (1 ounce)
1/4 cup shredded Monterey Jack cheese (1 ounce)
Instructions
1. Heat oven to 375
