Pineapple-Black Bean Enchiladas
2 tsp. vegetable oil
NOT 1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (I chose orange bell pepper)
1 (20 ounce) can pineapple tidbits in juice, drained, 1/2 cup juice reserved
1 (15 ounce) can black beans, drained and rinsed
1 (4.5 ounce) can chopped green chiles
1 tsp. salt
1/2 cup chopped cilantro
3 cups shredded Cheddar cheese (12 ounces)
1 can mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup sour cream
Heat oven to 350 degrees. Spray 13x9 glass baking dish with cooking spray. In 12 inch nonstick skillet, heat oil over medium heat. DO NOT add onion (I substituted 2 t. chopped garlic) and bell pepper; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chiles, and salt. Cook and stir until thoroughly heated. Removed skillet from heat. Stir in 1/2 cup cilantro and 2 cups of cheese.
Spoon and spread 1T enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
In small bowl, mix reserved pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup of cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
Bake 35-40 minutes, removing foil during last 5-10 minutes of baking, until cheese ismelted and sauce is bubbly. Top each baked enchilada with 1T sour cream and 1 tsp. cilantro.
8 servings. (I don't know about you, but we can eat more than one enchilada each around here!! I added an extra can of black beans because my mother-in-law was joining us and it made about 15 enchiladas!! I obviously didn't put 3/4 cup of filling into each tortilla, just eyeball it.)
(http://www.pillsbury.com/ Pillsbury Bake Off recipe)
Serve with Spanish Rice.
We all thought these were delicious! My skeptical mother-in-law enjoyed them too. We'll be having them for dinner again tomorrow night!!