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Black Bean Pineapple Enchiladas
BLACK BEAN PINEAPPLE ENCHILADAS
2 tsp. vegetable oil
1 large yellow onion, chopped
1 medium red bell pepper chopped
1 (20 oz) can pineapple tidbits, drained, 1/3 cup juice reserved
1 (15 oz) can black beans, drained, rinsed
1 tsp. salt
1/2 cup chopped fresh cilantro plus 2 Tblsp.
3 cups shredded cheddar cheese (12 oz)
1 (10 oz) can enchilada sauce or make your own
8 flour tortillas
1/2 cup sour cream
| 1 . | Heat oven to 350°F. Grease a 13x9-inch (3-quart) glass baking dish. 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 chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese. |
| 2 . | Spread some of the sauce in the bottom of baking dish. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish. |
| 3 . | 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. |
| 4 . |
Bake 35 to 40 minutes. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro. |
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{ Last Page } { Page 243 of 262 } { Next Page }Interesting
02:52, Thursday, June 1, 2006 .. Posted by PattiseaDid you make this?
It sounds interesting, but I am afraid to try it unless you can tell me it is yummy.
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