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Thursday, May 5, 2011
Pineapple-Black Bean Enchiladas
teaspoons vegetable oil
large yellow onion, chopped (about 1 cup)
medium red bell pepper, chopped (about 1 cup)
can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
can (15 oz) Progresso® black beans, drained, rinsed
can (4.5 oz) Old El Paso® chopped green chiles
cup chopped fresh cilantro
cups shredded reduced-fat Cheddar cheese (12 oz)
can (10 oz) Old El Paso® mild enchilada sauce
whole wheat flour tortillas (8 or 9 inch)
cup reduced-fat sour cream
teaspoons chopped fresh cilantro
1Heat 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.
2Spoon 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.
3In 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.
4Bake 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.