I was watching the Pillsbury Bake Off Contest on the Food Network when I saw this dish and it piqued my interest. It won the $10,000 prize in two separate categories: America's Favorite Recipe and 3-A-Day Dairy Award. The pineapples sounded interesting, and I could tell from looking at the recipe that it was fairly healthy.
I had read mixed reviews about this recipe online, but for the most part, people liked it. I really enjoyed it, and think it would also be great with chicken. The pineapple gives it a nice sweet flavor, and the chiles and enchilada sauce give it a great mild kick. I love cilantro, so next time I will probably add a little more cilantro (3/4 cup) into the filling.
Pineapple Black Bean Enchiladas
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) black beans, drained, rinsed
1 can (4.5 oz) 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) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch) (I used seven 10" regular flour tortillas)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
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.
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.
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.
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.