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    You are in: Home / Recipes / Pineapple-Black Bean Enchiladas Recipe
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    Pineapple-Black Bean Enchiladas

    Pineapple-Black Bean Enchiladas. Photo by NcMysteryShopper

    1/5 Photos of Pineapple-Black Bean Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    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!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 5
      High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.
    6. 6
      Submitted by: Mary Iovinelli Buescher.
    7. 7
      Bake-Off is a registered trademark of General Mills ©2006.

    Ratings & Reviews:

    • on January 25, 2011

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2010

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (123)

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    Nutritional Facts for Pineapple-Black Bean Enchiladas

    Serving Size: 1 (260 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 307.7
     
    Calories from Fat 77
    25%
    Total Fat 8.6 g
    13%
    Saturated Fat 3.7 g
    18%
    Cholesterol 14.8 mg
    4%
    Sodium 751.4 mg
    31%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 6.1 g
    24%
    Sugars 11.0 g
    44%
    Protein 17.7 g
    35%

    The following items or measurements are not included:

    Old El Paso mild enchilada sauce

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