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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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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 or 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
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Directions:
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Heat oven to 375, grease backing dish. Place tomatoes, onion and garlic in blender or food processor. Cover and blend until smooth. Place tomato mixture, 2 T. of cilantro, the honey and red pepper in 2 qt. Saucepan. Cook uncovered over medium heat, stirring occasionally. Stir together beans, ricotta cheese, bell pepper, cumin and remaining cilantro. Spread ½ c. of the tomato sauce in baking dish. Spoon ½ c. of the bean mixture on 1 side of each tortilla. Roll tortillas, seam side down, on tomato sauce in baking dish. Spoon remaining tomato sauce over top; sprinkle with cheeses. Back uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.
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This is a vegetarian dish for one of my younger sisters. If you want to add meat to this, chicken, beef, pork. Any will work well.
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