Hi Mindy /recipe for my enchiladas Happy Cinco de Mayo to everyone

[Guest guest]

This sound wonderful. I wiull try them. I love one of the lentil stew recipes

in our files, it has fruit in it. I'll find it and repost for you. The fruit

adds a good balance to a spicy dish.

Thnaks so much

Donna

 

 

--- On Tue, 5/6/08, Mindy-n-Shawn <hunnybunns4233 wrote:

 

Mindy-n-Shawn <hunnybunns4233

Hi Donna/recipe for my enchiladas Re: Happy Cinco de

Mayo to everyone

 

Tuesday, May 6, 2008, 6:40 AM

 

 

 

 

 

 

Donna,

 

I would be more than happy to post my recipe. These are really easy

to make and are so yummy. Here is the recipe for everyone:

 

Pineapple-Black Bean Enchiladas

 

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) pineapple tidbits 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 cup 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

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 to 45 minutes, removing foil

during last 5 to 10 minutes of baking.

 

, thelilacflower@ ... wrote:

>

> Would you post your enchilada recipe?

> They sound wonderful. I have Rachel Ray on and she is making panko

for breading out of crushed Rice Crispies. I never thought of that.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " Mindy-n-Shawn " <hunnybunns4233@ ...>

>

> Mon, 05 May 2008 20:16:25

> To:

> [vegetarian_ group] Re: Happy Cinco de Mayo to everyone

>

>

> We are having black bean and pineapple enchiladas with rice and

> vegetarian refried beans.

>

> Hugs,

> Mindy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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