Black Bean Pineapple Enchiladas

Ingredients
2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 (20 ounce) can pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 (15 ounce) can progresso black beans, drained, rinsed
1 (4 1/2 ounce) can old el paso chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded low-fat cheddar cheese (12 oz)
1 (10 ounce) can Old El Paso mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro

Directions
1-Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles 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 tablespoon 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.
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 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
5-High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.

These are different and DELICIOUS!!

Crisp Chicken Burritos

1 (15 ounce) can canned chicken or 2 shredded chicken breasts
1 (4 ounce) can diced green chilis
1 (8 ounce) package cream cheese
4-6 green onions, diced
6-8 small flour tortillas
4-6 cups cooking oil, for frying

1- Mix cream cheese, green chilis, green onion, and chicken until well blended
2- Cut 2 sides of the tortilla so that you have straight sides on each end
3-Spread chicken mixture thinly on 3/4 tortilla. Roll tortilla and seal the plain end with water
4-Heat oil to 375*. Drop burritos into hot oil and fry for about 2 minutes. When they start to turn golden, they are done.

Delicious!!!

Spicy Avocado Dip

From Heavenly Homemakers

2 avocados
3/4 cup salsa (more if you want)
juice of one lime or one lemon
½ cup sour cream or kreme fresh

Scoop out the insides of the avocados into a bowl. Add salsa, lime or lemon juice, and sour cream. Stir well until completely mixed. Serve with tortilla chips

Taco Salad

This is a little different than the taco salads I have made in the past, but easy and good!

Tortilla cups (enough for each member of your family)
8 ounces lean ground beef or ground turkey
3 cloves garlic, minced
1 15 ounce can kidney beans, rinsed and drained
1 8 ounce jar taco sauce
3/4 cup frozen whole kernel corn (optional, but recommended)
6 cups shredded leaf or iceburg lettuce
2 medium tomatoes, chopped
1 large green sweet pepper, chopped
1/2 cup thinly sliced green onions
1 medium avocado
3/4 cup shredded cheddar cheese
sour cream (optional)

1. Prepare tortilla cups by lightly brushing 1 side of each 9 or 10 inch tortilla with a small amount of water or cooking spray. Coat one small bowl per tortilla with nonstick cooking spray. Press tortilla, coated side up into prepared bowls. Place a ball of foil in each tortilla cup. Bake at 350* for 15 to 20 minutes or until light brown. Remove the foil; let tortilla cups cool.
2. In medium saucepan cook ground beef and garlic until beef is brown. Drain off fat. Stir in kidney beans, taco sauce, and if desired, corn. Bring to boiling, reduce heat. Simmer, covered for 10 minutes.
3. Meanwhile, in a very large bowl combine lettuce, tomatoes, sweet pepper, and green onions. To serve, divide lettuce mixture among the tortilla cups. Top each with some of the meat mixture and avocado. Spinkle with cheese, and if desired, sour cream.

From the Better Homes and Gardens Cookbook