Pineapple-Black Bean Enchiladas. This is definitely a favorite meal at our house! This recipe comes from the Pillsbury Bake Off 2006. I remember watching a show about the Bake Off on Food Network and I thought this was such an interesting idea that I just had to try it.
It's a sweet and mild enchilada that has awesome texture and flavor. I'll admit that the combination of pineapple and black beans did not sound appealing to me at first, but this recipe did win it's creator $10,000 for being a Favorite Recipe, so I thought, "It must be good, right?" RIGHT! The combo is delicious and when paired with the traditional enchilada sauce and cheese on top, the result is outstanding! Originally, I didn't think Jeremy would like these enchiladas (he can be a bit picky), but to my surprise...he LOVED them. I think it's the sweet pineapple that gets him. Yum! This recipe is definitely a keeper.
All finished and ready to eat!
Pineapple-Black Bean Enchiladas by Mary Iovinelli Buescher, Bake-Off® Contest 42, 2006 - $10,000 America's Favorite Recipe Winner and $10,000 3-A-Day™ Dairy Award Winner
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
- 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.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.