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
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