My 365 recipes -- week 25

[earlofoxford]

Pineapple-Black Bean Enchiladas

2 t canola oil
1 each, chopped: large onion and red bell pepper
20 oz crushed pineapple in juice, drained, 1/3 c juice reserved
15 oz rinsed black beans
4.5 oz chopped green chilies
1 t salt
1/2 c each: freshly chopped cilantro and low-fat sour cream
3 c shredded low-fat cheddar
10 oz mild enchilada sauce
8 (8 or 9-inch) multigrain flour tortillas
Freshly chopped cilantro for garnish

Heat oven to 350. Coat 9x13 baking dish with cooking spray. In skillet, heat oil on medium. Add onion and bell pepper; cook 6 minutes. Stir in pineapple, beans, chilies, and salt until heated. Remove skillet from heat. Stir in cilantro and 2 c cheese. Spread 1 T enchilada sauce on each tortilla. Top each with 3/4 c vegetable mixture. Roll; place seam-side down in dish.

Mix reserved juice and remaining enchilada sauce; pour on enchiladas. Top with remaining cheese. Cover with nonstick foil. Bake 30 minutes; remove foil. Bake 10 minutes. Top with sour cream and cilantro. Makes 8 enchiladas.

[mugsbigsis]

YUM! I love black beans and cilantro and pineapple, too. Thanks, Linda. :O)

[Applechick]

Drooling here - sounds delicious, I'm going to try this out Linda!

Fiona

[anke]

uh, that sounds really good. Thank you!

[ang66]

This sounds delicious!!

[earlofoxford]

Ladies, this is a great recipe if you like the sweet / savory combination (which I do). My daughter-in-law is not at all a fan of sweet / savory, but even she said it wasn't awful.

[echogirl]

yum. just yum LInda!

[whatnext]

...and i can't eat any of it, but, man, am i having fun DREAMING!! yum!

[Deirdre]

Sounds really wonderful. Think you could use the canned green chilis?

[earlofoxford]

Originally Posted by Deirdre

Sounds really wonderful. Think you could use the canned green chilis?

Yes, Deirdre, the recipe calls for the canned chilies.