Wednesday, April 2, 2008

Secret Ingredient- Pineapple Black Bean Enchiladas

These sound kind of odd, but are very yummy!

2 t. vegetable oil
1 large yellow onion, chopped
1 medium red bell pepper, chopped
1 can (20 oz.) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can black beans, drained, rinsed
1 can (4.5 oz.) chopped green chilies
1 t. salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 can (10 oz.) mild enchilada sauce
8 whole wheat flour tortillas (8-9 inch)
1/2 cup sour cream
3 t. chopped fresh cilantro

1. Preheat oven to 350 degrees. Spray 9x13 inch pan with cooking spray. In 12 inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.

2. Spoon and spread 1 T. enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down on baking dish.

3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

4. Bake 35 to 40 min, removing foil during last 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 T. sour cream and cilantro.

Makes 8 servings


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