Sunday, May 10, 2015

Pineapple Back Bean Enchiladas

My sister found this recipe and wowed us all with it over Mother's Day a few years ago.  I LOVE it.  Mr. Picky on the other hand, gave it 2 stars- said there were too many pineapples in it.


    • 2 teaspoons vegetable oil
    • 1 large yellow onion, chopped ( about 1 cup)
    • 1 medium red bell pepper, chopped ( about 1 cup)
    • 1 (20 ounce) cans pineapple tidbits, drained
    • 1/3 cup pineapple juice, reserved
    • 1 (15 ounce) can black beans, drained, rinsed
    • 1 (4 1/2 ounce) can 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 mild enchilada sauce
    • 8  flour tortillas ( 8 or 9 inch)
    • 1/2 cup reduced-fat sour cream
    • 8 teaspoons chopped fresh cilantro


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.  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.  

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.

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 40-45 minutes, removing foil during last 5 - 10 minutes of baking.

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