Bean and Pepper Enchiladas

• 1 (16 ounce) can pinto beans, rinsed and drained
• 1 cup fat-free ricotta cheese or 1 cup part-skim ricotta cheese
• 12 teaspoon mild chili powder
• 1 cup shredded low-fat cheddar cheese
• 1 tablespoon olive oil
• 1 cup scallion, chopped
• 2 garlic cloves, minced
• 1 cup chunky salsa
• 14 cup low-sodium tomato paste
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon red wine vinegar
• 12 flour tortillas

1. Coat two 9 x 13-inch (3-L) baking dishes with nonstick spray; set aside.
2. Mix the beans, ricotta, chili powder, and 3/4 cup (175 mL) of the cheddar in a large bowl.
3. Set aside.
4. In a large nonstick skillet over medium heat, warm the oil.
5. Add the scallions and garlic; cook, stirring frequently; untill tender, 2 to 3 minutes.
6. Stir in the salsa, tomato paste, peppers, and cilantro; bring to a boil.
7. Reduce the heat to low and simmer until the sauce thickens slightly, 5 to 10 minutes.
8. Stir in the vinegar.
9. Briefly dip each tortilla into the sauce to coat and soften it.
10. Place 2 rounded tablespoons (25 mL) of the bean filling on each tortilla.
11. Fold a tortilla to enclose the filling, and then place, seam side down, in one of the baking dishes.
12. Repeat with the remaining tortillas.
13. Spoon the remaining sauce evenly over the enchiladas.
14. Sprinkle with the remaining 1/4 cup (50 mL) of cheddar/.
15. Cover the baking dished loosely with foil and bake the enchiladas at 350 degrees until the cheese has melted and the sauce is hot and bubbly, 15 to 20 minutes.

pinto beans, ricotta cheese, chili powder, cheddar cheese, olive oil, scallion, garlic, chunky salsa, tomato paste, pepper, red wine vinegar, flour tortillas

Taken from www.food.com/recipe/bean-and-pepper-enchiladas-269612 (may not work)