Prep 30 mins
Cook 40 mins
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!!
- 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) canprogresso black beans, drained, rinsed
- 1 (4 1/2 ounce) canold 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
- 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.
- Submitted by: Mary Iovinelli Buescher.
- Bake-Off is a registered trademark of General Mills ©2006.
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!!!
This was good. Next time I would used crushed pineapple.
This was pretty much the most delicious recipe I have ever made from Food.com... My whole family is in love! Thank you!