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Pineapple-Black Bean Enchiladas
RECIPE BY: mrib
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
http://www.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!!
Posted on: Feb 3, 2006
Ingredients
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.6
Submitted by: Mary Iovinelli Buescher.7
Bake-Off is a registered trademark of General Mills ©2006.
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Featured Reviews for This Recipe
From: FromIceland
On Apr 3, 2008
Great recipe. Even the toddler at the table gobbled it up. The beans, pineapple and cilantro are an interesting combo. I used less green chilies but I will probably use the whole can next time. Thanks.
From: JennyLynn99
On Feb 29, 2008
Wow! My boyfriend and I love food that some may find unusual and we've recently decided to try eating less meat. Well, this accomplishes both! I took others suggestions and added some spices and used hot enchilada sauce instead of mild, ('cause we like stuff HOT) but with the hotter sauce, the spices really weren't necessary . Otherwise I followed the recipe exactly. No need to add or subtract anything! Will definitely make again and again!
From: *Parsley*
On Feb 18, 2006
These are really good meatless enchiladas. The flavor combo works well; however, I realized as I was making the filling that the filling was rather bland. I added some garlic, cumin and a bit of cayenne pepper. I also think perhaps less pineapple and more black beans would be good. Thanx for sharing this recipe with us. I'll make these again.
From: Sana
On Dec 26, 2006
Congratulations!! you won. I tried your recipe twice in 10 days. the only change I made was adding some salsa to the bean mixture
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (275g) Recipe makes 8 servings The following items or measurements are not included below: Old El Paso mild enchilada sauce |
||
| Calories 325 | ||
| Calories from Fat 78 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 14mg | 4% | |
| Sodium 751mg | 31% | |
| Potassium 498mg | 14% | |
| Total Carbohydrate 44.2g | 14% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 10.7g | ||
| Protein 19.1g | 38% | |
| Vitamin A 933mcg | 18% | |
| Vitamin B6 0.3mg | 14% | |
| Vitamin B12 0.3mcg | 4% | |
| Vitamin C 95mg | 159% | |
| Vitamin E 0mcg | 3% | |
| Calcium 264mg | 26% | |
| Iron 2mg | 15% | |
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