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Pineapple-Black Bean Enchiladas Recipe

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This recipe for Pineapple-Black Bean Enchiladas, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor
Added: Thursday, May 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. vegetable oil
1 large yellow onion, chopped (about 1 c.)
1 medium red bell pepper, chopped (about 1 c.)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 c. juice reserved
1 can (15 oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 tsp. salt
1/2 c. chopped fresh cilantro
3 c. shredded cheddar cheese (12 oz)
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 c. sour cream
8 tsp. chopped fresh cilantro

Directions:
Directions:
1. Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 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.
2. 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.
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. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. 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.

 

 

 

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