Cheese Enchiladas

Ingredients:
1 tsp Extra Virgin Olive Oil
3 large carrots, quartered lengthwise and very thinly sliced
1 can (15 oz) crushed tomatoes
1 large onion, quartered
2 chipotle peppers in adobo
1 pickled jalapeño pepper
1/2 tsp salt
12 corn tortillas
2 cups cooked (canned) white beans, rinsed and drained
10 oz Monterey jack cheese, shredded
1 can (41/2 oz) mild chopped green chilies

Directions:
In large nonstick skillet, heat oil over medium heat. Add carrots and 1/3 cup water and cook, stirring frequently, for 5 minutes or until tender.

In food processor or blender, combine tomatoes, onion, chipotles, jalapeño, salt, carrots and any liquid in the skillet. Purée. Return purée to skillet and cook, stirring occasionally, for 10 minutes over medium heat until thick and no longer raw tasting.

Preheat oven to 350 degrees. With a potato masher or back of a spoon, mash the beans. Spoon 1/2 cup of sauce into bottom of 7" x 11" glass baking dish. Dip both sides of each tortilla briefly in sauce. Spread beans down the middle of each tortilla. Sprinkle half the cheese and all of the green chilies over the beans. Roll tortillas up.

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recipe by whole foods markets
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