Pineapple-Black Bean Enchiladas Recipe

Looking for an easy Pineapple-Black Bean Enchiladas recipe? Learn how to make Pineapple-Black Bean Enchiladas using healthy ingredients.


Submitted by thebibster

Makes 8 servings



YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe. IT got me into the Pillsbury Bake-Off as a Top-100 finalist!! You can also see and vote for this recipe at http://www.pillsbury.com/Bakeoff/AFR/finalist_recipes.asp?tab=6 Be assured--I got approval from Pillsbury prior to submitting and promoting this recipe!!

Recipe Ingredients for 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)
20 ounce pineapple tidbits, drained
1/3 cup pineapple juice, reserved
15 ounce black beans, drained, rinsed
4 1/2 ounce green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded low-fat cheddar cheese (12 oz)
10 ounce enchilada sauce
8 tortillas, whole wheat flour (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro

Recipe Directions for 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.

  5. High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.

Categories

Main Dish

Nutrition Facts
Serving Size 303.4g
Amount Per Serving
Calories
640
Calories from Fat
195
% Daily Value*
Total Fat
21.7g
33%
Saturated Fat
11.7g
59%
Trans Fat
0.0g
Cholesterol
51mg
17%
Sodium
635mg
26%
Potassium
1793mg
51%
Total Carbohydrates
92.8g
31%
Dietary Fiber
24.9g
100%
Sugars
17.7g
Protein
30.1g
Vitamin A 109% Vitamin C 115%
Calcium 61% Iron 82%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in dietary fiber
  • High in iron
  • High in manganese
  • High in vitamin A
  • High in vitamin C
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