Cheesy Asparagus Enchiladas | Recipes | Cracker Barrel

Ingredients

• 2 cups (500 mL) Cracker Barrel 3 Cheese Mexicana Shredded Cheese, divided
• 1 1/2 cups (375 mL) strained puréed tomatoes (passata)
• 1/4 cup (60 mL) tomato paste
• 2 tbsp (30 mL) lime juice
• 2 tbsp (30 mL) olive oil
• 3 cloves garlic, minced
• 1 tbsp (15 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) dried oregano
• 1/2 tsp (2 mL) each salt and pepper
• 24 asparagus spears, trimmed and blanched (about 1 1/2 bunches)
• 1 can (540 mL) refried beans
• 8 corn tortillas, warmed
• 4 green onions, thinly sliced