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)
Preparation
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.
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.
Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro.
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.
Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.
