Pineapple-Black Bean Enchiladas

mrib's Note:

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!!

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 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!!!

[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!

[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.