Sunday, May 2, 2010

Pineapple Black Bean Enchiladas

I used to make this a lot but forgot all about's very flavorful...has no meat...and is pretty healthy!

drizzle of oil
1 med onion, diced
1 red bell pepper, diced
1 large (20 oz) can pineapple tidbits (drained but save 1/3 c for later)
1 can black beans, drained and rinsed
1 can chopped green chiles
fresh cilantro chopped (about 1/2 cup)
3 cups lowfat sharp cheddar cheese
1 can enchilada sauce
flour tortillas (8)

Preheat oven to 350...spray a 13x9 with cooking spray.
Over medium heat, cook onion and bell pepper in a drizzle of oil until tender (about 5 minutes).  Add the pineapples, black beans, green chiles and heat through.

Remove from heat and add cilantro and cheese.  Stir until cheese is melted and well combined.

Spoon a few teaspoons of enchilada sauce onto tortilla and then add a few scoops of pineapple/black bean mixture.  Roll up and place seam side down in 13x9.  This should make 8 enchiladas.  Once all enchiladas have been made, mix the remaining enchilada sauce and the reserved pineapple juice together and pour over the top of enchiladas.  Sprinkle remaining cup of cheese over enchiladas. Spray foil with cooking spray and place over pan, sealing tightly.  Bake for 30 minutes.  Remove foil and bake another 5 minutes.

Serve with sour cream and fresh cilantro.

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