These are great for a vegetarian meal. The pineapple is a different twist to the enchiladas.
Black Bean Enchiladas
2 tsp veg oil
1 large yellow onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
1 (20 oz) can pineapple tidbits, drained
1/3 c pineapple juice, reserved
1 (15 oz) can black beans, drained, rinsed
1 (4-1/2 oz) can chopped green chilies
3 c shredded low-fat cheddar cheese
1 (10 oz) can mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inches)
Heat oven to 350 degrees. Spray 13x9 inch baking dish with spray. In skillet, add oil and sauce onion, bell pepper and cook 4-5 minutes until softened. Stir in pineapple, beans, green chilies, and 2 cups of cheese.
Spoon and spread 1T enchilada sauce onto each tortilla. Spoon about 3/4 c of the 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. Cover baking dish with foil. Bake 30 minutes, removing foil last 5 minutes until cheese melts.
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