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Pineapple-Black Bean Enchiladas

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Ingredients

Adjust Servings:
2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 (20 ounce) can pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 (15 ounce) can progresso black beans, drained, rinsed
1 (4 1/2 ounce) can old el paso chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded low-fat cheddar cheese (12 oz)
1 (10 ounce) can 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

Nutritional information

307.8
Calories
77 g
Calories From Fat
8.6 g
Total Fat
3.8 g
Saturated Fat
14.8 mg
Cholesterol
751.4 mg
Sodium
40.8 g
Carbs
6.2 g
Dietary Fiber
11.1 g
Sugars
17.8 g
Protein
260g
Serving Size

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Pineapple-Black Bean Enchiladas

Features:
    Cuisine:

    I was skeptical about this dish, I won't lie, because the pineapple was throwing me off BUT with that being said it was actually super tasty. It's such a great vegetarian meal to make that'll leave you feeling satisfied!

    • 90 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Pineapple-Black Bean Enchiladas, 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!! You can also see and vote for this recipe at pillsbury com/Bakeoff/AFR/finalist_recipes asp?tab=6 Be assured–I got approval from Pillsbury prior to submitting and promoting this recipe!! 🙂 Pillsbury describes the recipe as Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors ENJOY!!, I was skeptical about this dish, I won’t lie, because the pineapple was throwing me off BUT with that being said it was actually super tasty It’s such a great vegetarian meal to make that’ll leave you feeling satisfied!


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    Steps

    1
    Done

    Heat Oven to 350f 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
    Done

    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
    Done

    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
    Done

    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
    Done

    High Altitude (3500-6500 Ft): Bake 40-45 Minutes, Removing Foil During Last 5 - 10 Minutes of Baking.

    6
    Done

    Submitted By: Mary Iovinelli Buescher.

    7
    Done

    Bake-Off Is a Registered Trademark of General Mills 2006.

    Avatar Of Emery Turner

    Emery Turner

    Cupcake queen baking up mini delights that are as pretty as they are delicious.

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