Friday, March 03, 2006

Bean Enchiladas

This recipe is from Betty Crocker's Vegetarian Cooking. I guess I was just expecting something entirely different from how it turned out. It was kind of more Italian flavored, not so Mexican like I'd wanted. That was kind of weird. It may have been my fault, because I skipped the blending of ingredients and just bought pureed tomatoes with garlic and added onions. It wasn't bad, it just wasn't what I wanted. I'm not going to make it again.

Bean Enchiladas
1 can (16 oz) whole tomatoes, undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
1/8 tsp crushed red pepper
1 can (15 oz) pinto beans, rinsed and drained
1 cup ricotta cheese
1 small green bell pepper, chopped
1 tsp ground cumin
6 flour tortillas (8-10 inches in diameter)
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese

1. Heat oven to 375 degrees. Grease rectangular baking dish, 11x7x1 1/2 inches.

2. Place tomatoes, onion, and garlic in blender or food processor. Cover and blend on high speed until smooth. Mix blended tomato sauce, 2 Tbsp of the cilantro, and the red pepper. Spread 1/2 cup tomato sauce in baking dish.

3. Mix beans, ricotta cheese, bell pepper, cumin and remaining 2 Tbsp cilantro. Spoon 1/2 cup bean mixture onto one side of each tortilla. Roll up tortillas; place seam side down on tomato sauce in baking dish.

4. Spoon remaining tomato sauce over tortillas. Sprinkle with Cheddar and Monterey Jack cheeses. Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

Makes 6 servings.

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