One of my favs

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Pineapple-Black Bean Enchiladas

 

 

Makes: 8 servings

 

2 teaspoons vegetable oil

1 large yellow onion, chopped (about 1 cup)

1 medium red bell pepper, chopped (about 1 cup)

1 can (20 oz) crushedpineapple in juice, drained, 1/3 cup juice reserved

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (4.5 oz) Old El Paso® chopped green chiles

1 teaspoon salt

1/2 teaspon chopped fresh cilantro

3 cups shredded reduced-fat Cheddar cheese (12 oz)

1 can (10 oz) Old El Paso® mild enchilada sauce

8 whole wheat flour tortillas (8 or 9 inch)

1/2 cup reduced-fat sour cream

 

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 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.

 

High Altitude (3500-6500 ft):Bake 40 to 45 minutes, removing foil during last 5

to 10

minutes of baking.