Pineapple-Black Bean Enchiladas

From: Meredith K.

On Oct 27, 2009

This was very good, although I did add a lot of spices, and I think it would have been pretty bland without. I added about 1 Tbl chili powder, 1 tsp cumin and 1/2 tsp coriander. The pineapple added an interesting and surprisingly good dimension. I was worried that the canned enchilada sauce would be too thin with the added pineapple juice, but it wasn't. I used corn tortillas, and I got 10 enchiladas, which fit perfectly into an 11" x 7" glass dish. I had about 1 burrito's worth of filling left over.

From: SoulofaJedi

On Oct 25, 2009

Wow. This was incredibly tasty. The only change I made was to add a little cumin. Even the toddler wanted more. Thanks for a wonderful recipe!

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.