Pineapple-Black Bean Enchiladas

From: Alexander Mar

On May 26, 2009

For a vegetarian dish, these went over pretty well with my family. I myself thought they were decent, with a nice mild flavor - certainly the best vegetarian enchiladas I've had - but I prefer food with a bit more wow and kick. In the future, I'll either let the bean mixture sit far longer than directed, and add in more garlic and some cumin as suggested by other reviewers, or I'll stick to the family's traditional (and fatty...) enchilada recipe.

From: maxwelltrenton

On May 18, 2009

These are good the first day but DO NOT try to save any leftovers. The whole dish turns into mush.

From: NcMysteryShopper

On Oct 23, 2008

I was very hesitant to make this recipe after reading some of the mixed reviews that are posted. Thankfully I decided to just try it and see how it would go. I prepared the bean mixture using Bush's seasoned black beans and a 15 ounce can of pineapple tidbits instead of a 20 ounce can. I added the cilantro, but not the cheese, and sprinkled it with cumin. I then left to our son's karate class for about an hour and a half. *** When I returned I added the cheese and prepared the enchiladas. I used 6" tortillas and the result were 14 enchiladas. ***** These were simply fabulous. They were flavorful and the combined ingredients were perfectly commingled. They were not mushy nor were they too crisp. I baked them for 30 minutes covered and about 15 minutes uncovered. ****** Our six year old RAVED as he ate, and he ate way more then he should have. LOL He begged for me to make it again this week, this weekend and next week. He gladly ate the onions and the red pepper (both are things he usually picks out.) Our adult palates also enjoyed this dish. The enchiladas were delicious and filling. 2 enchiladas were all I could eat, and even though I was full.... I wanted more! I could see this served in a restaurant as a special of the night. ******** For those that thought the bean mixture was bland, make it ahead of time to let the flavors blend. Thanks mrib.

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.