Anasazi Enchiladas

• 1 can whole tomatoes, undrained
• 1 md. onion, chopped
• 1 clove garlic, finely chopped
• 1/4 cup chopped fresh cilantro
• 2 tsp. honey
• 1/8 tsp. crushed red pepper
• 2 cups cooked dried beans
• pinto
• 1 cup ricotta cheese
• 1 sm. green bell pepper chopped
• 1 tsp. ground cumin
• 6 flour tortillas
• 1/4 cup shredded cheddar cheese
• 1/4 cup Monterey Jack cheese

1. Heat oven to 375, grease backing dish.
2. Place tomatoes, onion and garlic in blender or food processor.
3. Cover and blend until smooth.
4. Place tomato mixture, 2 T. of cilantro, the honey and red pepper in 2 qt.
5. Saucepan.
6. Cook uncovered over medium heat, stirring occasionally.
7. Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro.
8. Spread 1/2 c. of the tomato sauce in baking dish.
9. Spoon 1/2 c. of the bean mixture on 1 side of each tortilla.
10. Roll tortillas, seam side down, on tomato sauce in baking dish.
11. Spoon remaining tomato sauce over top; sprinkle with cheeses.
12. Back uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

tomatoes, onion, clove garlic, fresh cilantro, honey, red pepper, beans, pinto, ricotta cheese, green bell pepper, ground cumin, flour tortillas, cheddar cheese, cheese

Taken from www.foodgeeks.com/recipes/20914 (may not work)