Pineapple Black Bean Enchiladas

This is a recipe from Pillsbury.com. It is so delicious, easy, and even healthy for you! I have made them two or three times now, and each time, EVERY family member loves them...even the picky 4 year old!

2 teaspoons vegetable oil (I use olive 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) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 teaspoon salt
1/2 cup chopped cilantro
3 cups shredded cheddar cheese
1 can (10 oz) mild enchilada sauce (I used green)
8 whole wheat flour tortillas
1/2 cup reduced fat sour cream

Heat oven to 350. Spray 13 x9 inch glass baking dish with cooking spray. Heat oil over medium heat and add onion and bell pepper; cook 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 cheese. ( I omitted the cilantro as husband is not a big fan)

Spoon and spread 1 TBLS enchilada sauce onto each tortilla. Spoon about 3/4 cup mixture over sauce on each, and roll up tortillas. Place seam side down in baking dish.




In a 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. Bake 35-40 minutes; uncovered for the last 5-10 minutes until cheese is melted and sauce is bubbly. Top each enchilada with sour cream.