Wednesday, July 30, 2008

Bean Enchiladas

1 can whole tomatoes, undrained
1 medium onion, chopped
1 clove of garlic, finely chopped
1/4 cup of fresh chopped cilantro
1/8 tsp. of crushed red pepper (cayenne)
1 can of pinto or back beans
1-2 cups of ricotta or cottage cheese
1 small green pepper, chopped
1 tsp. of ground cumin
6-9 whole wheat flour tortillas
1/4 cup of cheddar cheese
1/4 cup of Monterey jack Cheese

Heat oven to 375 degrees. Place tomatoes, onions, and garlic in blender or food processor. Cover and blend on high until smooth. Mix blended tomato sauce, 2 T. cilantro, and red pepper. Spread 1/2 cup of tomato sauce in dish. 

Mix beans, ricotta cheese, bell pepper, cumin, and remaining cilantro. Spoon 1/2C. bean mixture onto one side of each tortilla. Roll up tortillas.

Spoon remaining tomato sauce over tortillas. Sprinkle with cheddar and monterey cheese.

-from Alayna's recipe collection

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