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
You must be logged in to rate a recipe
Log In / Register
No thanks
full starfull starfull starfull starempty star
(71)
Rate It
(45)
Review It
Would you make it again?  yes | no
100% of people say yes.
You must be logged in to recommend a recipe
Log In / Register
No thanks

You may also enjoy:

Tofu Black Bean Enchiladas
Tofu Black Bean Enchiladas
Roasted Potato-Black Bean Quesadillas
Roasted Potato-Black Bean...
Black Bean and Cheese Enchiladas
Black Bean and Cheese 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

Easy Recipes at Tablespoon.com

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