Pineapple-Black Bean Enchiladas

Submitted by mrib9329

"YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe. IT got me into the Pillsbury Bake-Off as a Top-100 finalist!! You can also see and vote for this recipe at http://www.pillsbury.com/Bakeoff/AFR/finalist_recipes.asp?tab=6 Be assured--I got approval from Pillsbury prior to submitting and promoting this recipe!! :) Pillsbury describes the recipe as "Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors" ENJOY!!"

 

• Ready In: 1hr 10mins
• Ingredients: 14
• 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 (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

directions

1. 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.
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.

Reviews

[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!!!

 

[Joanne M.]

I have made this several times throughout the years and it is the ONLY vegetarian meal my carnivore husband actually requests! Our favorite enchilada recipe by far! Thanks for the recipe!

 

[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.

 

[Charmie777]

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

 

[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!