This is one of the few recipes I found in a newspaper. Pillsbury bake-off $10,000 winner 2005–Lightened Up! This is an unexpectedly delicious combination.
Pineapple-Black Bean Enchiladas
Prep time
Cook time
Total time
Serves: 8
Ingredients
- 2 teaspoons vegetable oil
- 1 large yellow onion, chopped (about 1 cup)
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 can (20 oz) pineapple tidbits in juice, drained, ⅓ cup juice reserved
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (4.5 oz) chopped green chiles
- 1 teaspoon salt
- ½ cup chopped fresh cilantro
- 3 cups shredded Cheddar cheese (12 oz)
- 1 can (10 oz) mild enchilada sauce
- 8 tortillas
Instructions
- 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 ½ cup cilantro and 2 cups of the cheese.
- Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about ¾ cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
- In small bowl, mix reserved ⅓ 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.
- 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.
- High Altitude (3500-6500 ft): Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.
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