PINEAPPLE-BLACK BEAN ENCHILADAS
"Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors."
FOR THE VEGETABLE MIXTURE:
2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 (20 oz) can pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 (15 oz) can black beans, drained, rinsed
1 (4.5 oz) can chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz), divided use
FOR THE ENCHILADAS:
1 (10 oz) can mild enchilada sauce, divided use
8 (8 or 9 inch) whole wheat flour tortillas
1/2 cup reduced-fat sour cream (for serving)
8 teaspoons chopped fresh cilantro (for serving)
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
TO PREPARE THE VEGETABLE MIXTURE:
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; set aside.
TO MAKE THE ENCHILADAS:
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.
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.
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.
Makes 8 servings
Source: Pillsbury, Mary Iovinelli Buescher, Bloomington, MN, Bake-Off 42, Orlando, 2006, $10,000 America's Favorite Recipe Winner and $10,000 3-A-Day Dairy Award Winner
"Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors."
FOR THE VEGETABLE MIXTURE:
2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 (20 oz) can pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 (15 oz) can black beans, drained, rinsed
1 (4.5 oz) can chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz), divided use
FOR THE ENCHILADAS:
1 (10 oz) can mild enchilada sauce, divided use
8 (8 or 9 inch) whole wheat flour tortillas
1/2 cup reduced-fat sour cream (for serving)
8 teaspoons chopped fresh cilantro (for serving)
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
TO PREPARE THE VEGETABLE MIXTURE:
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; set aside.
TO MAKE THE ENCHILADAS:
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.
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.
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.
Makes 8 servings
Source: Pillsbury, Mary Iovinelli Buescher, Bloomington, MN, Bake-Off 42, Orlando, 2006, $10,000 America's Favorite Recipe Winner and $10,000 3-A-Day Dairy Award Winner
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Meatless
Main Dishes - Meatless
- Quesadillas with Collard Greens and White Beans
- Chilean Black-Eyed Peas and Winter Squash (crock pot)
- Cauliflower and Chickpea Curry
- Pecan-Rice Cabbage Packets (crock pot)
- Almost Pasta Primavera (using spaghetti squash with ricotta cheese sauce)
- Quinoa and Pumpkin Seed Pilaf in Acorn Squash
- Broccoli Tomato Tart (using buttermilk and Bisquick, blender)
- 7 Grain Vegetable and Brown Rice Loaf
- Black Beans with Saffron Rice and Fresh Tomato Salsa
- Miniature Cheddar Souffles
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!