Mexican

Pineapple-Black Bean Enchiladas is for Dinner.

Pineapple-Black Bean Enchiladas takes several minutes to prepare.

Pineapple-Black Bean Enchiladas takes several minutes to cook.

Pineapple-Black Bean Enchiladas makes 9 servings.

The ingredients for Pineapple-Black Bean Enchiladas are:

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

Here is how you make Pineapple-Black Bean Enchiladas:

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.Serving Size: Makes 9 servingsNumber of Servings: 9Recipe submitted by SparkPeople user LUNJEN.

The nutritional information for Pineapple-Black Bean Enchiladas is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 359.9

• Total Fat: 12.5 g
• Cholesterol: 26.7 mg
• Sodium: 854.3 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 4.6 g
• Protein: 17.2 g

Pineapple-Black Bean Enchiladas is Mexican cuisine.

The dietary needs meet for Pineapple-Black Bean Enchiladas is Vegetarian