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Pineapple-Black Bean Enchiladas


Ingredients:

  • 2teaspoons vegetable oil
  • 1large yellow onion, chopped (about 1 cup)
  • 1medium red bell pepper, chopped (about 1 cup)
  • 1(20 ounce) can pineapple tidbits, drained
  • 1⁄3cup pineapple juice, reserved
  • 1(15 ounce) canprogresso black beans, drained, rinsed
  • 1(4 1/2 ounce) canold el paso chopped green chilies
  • 1teaspoon salt
  • 1⁄2cup chopped fresh cilantro
  • 3cups shredded low-fat cheddar cheese (12 oz)
  • 1(10 ounce) can Old El Paso mild enchilada sauce
  • 8whole wheat flour tortillas (8 or 9 inch)
  • 1⁄2cup reduced-fat sour cream
  • 8teaspoons chopped fresh cilantro

Directions:

  • Heat oven to 350°F Spray 13×9-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.
  • Submitted by: Mary Iovinelli Buescher.
  • Bake-Off is a registered trademark of General Mills ©2006.

Reviews:

  • mccormaj

    Mmmm! I really like this one. Definitely helps to add a bit of spice and extra beans. I’m lazy, so instead of making the enchilads, I layer everythink like a lasagna and cut it into squares. I also use corn tortillas.

  • gopintos

    OMGosh, these are good. I did not miss the meat at all. In fact I think if I didnt know it, I wouldnt have guessed it. My only difference was to use dried cilantro, and I added cumin and smoked paprika to the mixture, along with orange, green, and & red peppers – all in small quantities.

  • Colleen M.

    These were fantastic!!! Probably one of my favourite meals now. I made the recipe exactly as it was listed and I wouldn’t change a thing next time. Thanks for posting it!!!

  • piloteminuit

    I have made this 3 or 4 times in the past few months and everyone in the house loves it. (Even the 1-year-old who is still not so sure about certain foods gobbles it up.) Once I was out of red pepper when making it, and substituted frozen corn, which works nicely.

  • NcMysteryShopper

    I was very hesitant to make this recipe after reading some of the mixed reviews that are posted. Thankfully I decided to just try it and see how it would go. I prepared the bean mixture using Bush’s seasoned black beans and a 15 ounce can of pineapple tidbits instead of a 20 ounce can. I added the cilantro, but not the cheese, and sprinkled it with cumin. I then left to our son’s karate class for about an hour and a half. *** When I returned I added the cheese and prepared the enchiladas. I used 6″ tortillas and the result were 14 enchiladas. ***** These were simply fabulous. They were flavorful and the combined ingredients were perfectly commingled. They were not mushy nor were they too crisp. I baked them for 30 minutes covered and about 15 minutes uncovered. ****** Our six year old RAVED as he ate, and he ate way more then he should have. LOL He begged for me to make it again this week, this weekend and next week. He gladly ate the onions and the red pepper (both are things he usually picks out.) Our adult palates also enjoyed this dish. The enchiladas were delicious and filling. 2 enchiladas were all I could eat, and even though I was full…. I wanted more! I could see this served in a restaurant as a special of the night. ******** For those that thought the bean mixture was bland, make it ahead of time to let the flavors blend. Thanks mrib.

  • kaciemdoll

    REALLY delicious! I would agree with other reviews- go a little heavier on the black beans and lighter on the pineapple. These are also delicious leftover!

  • Benah

    WOW!! This was a great surprise. I actually added some ground beef because my DH can not understand a meal without meat. But after i made it he actually said he would eat this again without the meat. i was shocked. This really is a great filling, i would actually use this filling for a salsa. it was that good!! THANK YOU mrib, i will definitely make this again and again. i’m forwarding this recipe to my family and friends too.

  • ceruleanseven

    We’re trying to incorporate fewer meat meals in our diet. The important thing when selecting a dish is that it’s hearty enough that you don’t miss the meat. Not only did I NOT miss the meat, I adored the fusion of flavors and texture. Fantastic. I’m coming back to this one.

  • Mrs. Delishis

    This was pretty much the most delicious recipe I have ever made from Food.com… My whole family is in love! Thank you!

  • Charmie777

    This was good. Next time I would used crushed pineapple.

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