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Pineapple-Black Bean Enchiladas

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Pillsbury Kitchens
Updated Mar 29, 2006
Bake-Off® Contest 42, 2006
Mary Buescher
Bloomington, Minnesota
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Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors.

Pineapple-Black Bean Enchiladas

  • Prep Time 30 min
  • Total 1 hr 10 min
  • Ingredients 13
  • Servings 8
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Ingredients

  • 2 teaspoons vegetable oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 medium red bell pepper, chopped (about 1 cup)
  • 1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 3 cups shredded reduced-fat Cheddar cheese (12 oz)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 8 whole wheat flour tortillas (8 or 9 inch)
  • 1/2 cup reduced-fat sour cream
  • 8 teaspoons chopped fresh cilantro

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

330 Calories
7g Total Fat
19g Protein
48g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
1110mg
46%
Potassium
490mg
14%
Total Carbohydrate
48g
16%
Dietary Fiber
7g
28%
Sugars
17g
Protein
19g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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