pineapple black bean enchiladas

🥘 Ingredients

• • vegetable oil
• • yellow onion
• • red bell pepper
• • pineapple tidbits
• • pineapple juice
• • black beans
• • green chilies
• • salt
• • fresh cilantro
• • low-fat cheddar cheese
• • old el paso mild enchilada sauce
• • wheat flour tortillas
• • reduced-fat sour cream

📝 Instructions

1. 1 heat oven to 350f spray 13x9-inch glass baking dish with cooking spray
2. 2 in 12-inch nonstick skillet , heat oil over medium heat
3. 3 add onion and bell pepper
4. 4 cook 4 to 5 minutes or until softened
5. 5 stir in pineapple , beans , green chiles and salt
6. 6 cook and stir until thoroughly heated
7. 7 remove skillet from heat
8. 8 stir in 1 / 2 cup cilantro and 2 cups of the cheese
9. 9 spoon and spread 1 tablespoon enchilada sauce onto each tortilla
10. 10 spoon about 3 / 4 cup vegetable mixture over sauce on each
11. 11 roll up tortillas
12. 12 place seam side down in baking dish
13. 13 in small bowl , mix reserved 1 / 3 cup pineapple juice and remaining enchilada sauce
14. 14 pour over entire surface of enchiladas in dish
15. 15 sprinkle with remaining 1 cup cheese
16. 16 spray sheet of foil large enough to cover baking dish with cooking spray
17. 17 place sprayed side down over baking dish and seal tightly
18. 18 bake 35 to 40 minutes , removing foil during last 5 to 10 minutes of baking , until cheese is melted and sauce is bubbly
19. 19 top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro
20. 20 high altitude : bake 40-45 minutes , removing foil during last 5 - 10 minutes of baking
21. 21 submitted by: mary iovinelli buescher
22. 22 bake-off is a registered trademark of general mills 2006