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Pineapple-Black Bean Enchiladas

(86)

57 reviews

30 min prep time
1 hr 10 min total time
13 ingredients
8 servings

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

Bake-Off® Contest 42, 2006

Mary Buescher

Bloomington, Minnesota

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

Steps

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.

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; 11%
Saturated Fat 3g 15% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 1110mg; 46%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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