Home
Magazines & Cookbooks Newsletters Pillsbury Store
Recipes Products Bake-Off Contest Doughboy Fun Coupons Community My Pillsbury
Home> Recipes> Pineapple-Black Bean Enchiladas

Pineapple-Black Bean Enchiladas

Pineapple-Black Bean Enchiladas
Share this RecipeShare this Recipe
Watch the How-To Video
You must be logged in to add this to your Recipe Box
Log In / Register
No thanks
You must be logged in to add this to your Grocery List
Log In / Register
No thanks

Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors.

Prep Time:
30 Min
Total Time:
1 Hr 10 Min
Makes:
8 servings
Pillsbury Bake-Off
Mary Iovinelli Buescher
Bloomington, MN
Bake-Off® Contest 42, 2006
$10,000 America's Favorite Recipe Winner and $10,000 3-A-Day™ Dairy Award Winner
full starfull starfull starfull starempty star
(69)
Rate It
(45)
Review It
Would you make it again?  yes | no
100% of people say yes.
You must be logged in to rate a recipe
Log In / Register
No thanks
You must be logged in to recommend a recipe
Log In / Register
No thanks

You may also enjoy:

Black Bean and Cheese Enchiladas
Black Bean and Cheese Enchiladas
Tofu Black Bean Enchiladas
Tofu Black Bean Enchiladas
Light Sour Cream Chicken Enchiladas
Light Sour Cream Chicken Enchiladas
INGREDIENTS
2teaspoons vegetable oil
1large yellow onion, chopped (about 1 cup)
1medium red bell pepper, chopped (about 1 cup)
1can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1can (15 oz) Progresso® black beans, drained, rinsed
1can (4.5 oz) Old El Paso® chopped green chiles
1teaspoon salt
1/2cup chopped fresh cilantro
3cups shredded reduced-fat Cheddar cheese (12 oz)
1can (10 oz) Old El Paso® mild enchilada sauce
8whole wheat flour tortillas (8 or 9 inch)
1/2cup reduced-fat sour cream
8teaspoons chopped fresh cilantro
DIRECTIONS
1.Heat oven to 350°F. 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.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.
High Altitude (3500-6500 ft):

Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.

To learn more about Pillsbury baking products, visit Pillsburybaking.com

Bake-Off is a registered trademark of General Mills © 2009
Portions of content provided by Pillsbury Store powered by Cooking.com
Visit Pillsbury Canada at everydaycelebrations.ca / Visitez Pillsbury Canada a celebrerlequotidien.ca

Simple Recipes at Tablespoon.com

Contact Us | Privacy Policy | Terms of Use | Community Agreement | Site Map | Add Pillsbury RSS Add Pillsbury RSS