Pineapple-Black Bean Enchiladas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe. IT got me into the Pillsbury Bake-Off as a Top-100 finalist!! Ingredients:
2 teaspoons vegetable oil |
1 large yellow onion, chopped (about 1 cup) |
1 medium red bell pepper, chopped (about 1 cup) |
20 ounce pineapple tidbits, drained |
1/3 cup pineapple juice, reserved |
15 ounce black beans, drained, rinsed |
4 1/2 ounce green chilies |
1 teaspoon salt |
1/2 cup chopped fresh cilantro |
3 cups shredded low-fat cheddar cheese (12 oz) |
10 ounce enchilada sauce |
8 tortillas, whole wheat flour (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. 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.
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 and 1 teaspoon cilantro.
5. High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.
|
|