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.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1498