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Pineapple-Black Bean Enchiladas


1 T Oil
1 Onion, Chopped
1 Red Pepper, Chopped
1 (20 oz) Can Pineapple Tidbits, Drained and Reserved
1 (15 oz) Can Black Beans, Rinsed and Drained (About 2 Cups)
1 (4.5 oz) Can Chopped Green Chilies
1 t Salt
8 oz Shredded Cheese, Divided
1 (10 oz) Can Enchilada Sauce, Divided
Flour Tortillas

Saute onion and red pepper in oil until tender. Add pineapple, black beans, green chilies, and salt. Warm through. Remove from heat and stir in 6 oz of shredded cheese.

Preheat oven to 350F.

Spread 1 T of enchilada sauce on a tortilla. Place 3/4 filling in tortilla. Place seam side down in a large 13x9 lasagna pan. Makes about 8 tortillas.

Add enough pineapple juice to enchilada sauce to fill the can back up. Mix well. Drizzle enchilada sauce over tortillas, coating thoroughly.

Spray a piece of foil with non stick spray. Place sprayed side down over tortilla mixture. Bake for 30 minutes. Remove foil and bake for another 10 minutes or until cheese is melted and bubbly.

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