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Blog

Pineapple & Black Bean Enchiladas

Dan

We love us some enchiladas!  One of the very first meals that I cooked for Dan when we started dating was one of my favorites, this enchilada recipe packed full of yummy veggies and sweet pineapple goodness. It's super yummy and healthy and different - which by now, you know we both love! It's also super easy and fairly fast.  In all the times that I've made these, we've never snapped a pic - but I just had to go ahead and post the recipe because a friend was asking me the other day for it - so here goes! Enjoy - we sure did last night!! 

(I don't think these are the Pineapple Enchiladas -  but they all look the same and this is pretty boring without a pic?!? ha) 

 

Ingredients
  • 2 teaspoons vegetable oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 medium red bell pepper, chopped (about 1 cup)  I've also used yellow or green - whatever I have at the time! 
  • 1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 can (4.5 oz) chopped green chiles
  • 1/2 cup chopped fresh cilantro
  • 3 cups shredded reduced-fat Cheddar cheese (12 oz)
  • 1 can (10 oz) enchilada sauce- we prefer hot, but you can make them more mild too.
  • 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.
2. In 12-inch non-stick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, and green chiles. Cook and stir until thoroughly heated. Remove skillet from heat.
3. Stir in 1/2 cup cilantro and 2 cups of the cheese. 
 4. Spoon and spread enchilada sauce onto each tortilla. Spoon about 1/2 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
 5. 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.
 6. 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 sour cream or cilantro.
*I've also cooked chicken and beef and added it to the mix for times when we wanted something a little more.
Serve with Spanish rice and it's ohhhh so yummy! 
*Recipe adapted from www.Pillsbury.com  - which kinda cracks me UP!