Pineapple-Black Bean Enchiladas Recipe

Name: Pineapple-Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 350u00b0F 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.
6
Submitted by: Mary Iovinelli Buescher.
7
Bake-Off is a registered trademark of General Mills 2006.

1230

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Pineapple-Black Bean Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple-Black Bean Enchiladas

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