Pineapple-Black Bean Enchiladas

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
  • ingredients 13
  • servings 8

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 (4.5 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 enchilada sauce
8
whole wheat flour tortillas (8 or 9 inch)
1/2
cup reduced-fat sour cream
8
teaspoons chopped fresh cilantro
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    1110mg
    1110%;
    Total Carbohydrate
    48g
    48%
    (Dietary Fiber
    7g
    7%
      Sugars
    17g
    17%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    40%;
    Calcium
    40%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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