South of the Border Enchiladas

Lydia with really impressed with these!

Serves 8 - 10

1 can (28 0z) whole tomatoes, undrained
1 large onion or two medium onions, halved

2 teaspoons minced garlic
2 Tablespoons dried cilantro
2 teaspoons honey
1/8 teaspoons cayenne pepper
3 cups cooked pinto beans, rinsed and drained
2 cups ricotta cheese
1 large bell pepper
1 1/2 teaspoons ground cumin
1 pkg 8" flour tortillas
1 cup Mexican cheese blend, or half cheddar half Monterey Jack

Heat oven to 375 degrees. Grease 9" by 13" baking dish.

Place tomatoes, onion and garlic in blender or food processor. Cover and blend until smooth. Pour into a 3 quart pot and add the honey, cayenne pepper, and 1 Tablespoon cilantro. Cook over medium heat 3 minutes, stirring occasionally. Remove from heat. In baking dish, spread enough tomato sauce to cover the bottom.

Combine beans, ricotta cheese, bell pepper, cumin, remaining 1 Tablespoon cilantro and 1/2 cup cheese. Spoon about 1/3 cup down the center of a tortilla, and roll up, placing seam side down in baking dish. When tortillas are filled, pour remaining tomato sauce over them. Sprinkle with remaining cheese.

Bake uncovered for 20 to 25 minutes or until tomato sauce is bubbly and cheese is thoroughly melted.