Pineapple-Black Bean Enchiladas

updated picture-better Brooke? :)

The picture of these bad boys really doesn't do them justice. These enchiladas were AMAZING. They really were. They had so much flavor and deliciousness all in one bite AND did I mention I made mine without cheese!!! Enchiladas without cheese? Yes, and they were still delightful.

Pineapple-Black Bean Enchiladas:

by: www.food.com

2 tsp vegetable oil (I used olive oil)

1 large yellow onion, chopped- about 1 cup

1 medium red bell pepper, chopped- about 1 cup

1 (20 ounce) can of Pineapple Tidbits, drained (keep the juice!)

1/3 C Pineapple juice, reserved (hence the juice!)

1 (15 ounce) can progresso black beans, drained and rinsed

1 ( 4 1/2 ounce) can old el paso chopped green chiles (Okay, so if you or your kiddos are not a fan of the heat I would leave this out...This is where you get all your yummy flavor but these puppies were SPICY!-that even coming from my somewhat mexican hubby!)

1 tsp Salt

1/2 C chopped fresh cilantro

3 C shredded cheddar cheese (I didn't use any cheese, Marlee is not a fan, and they were still yummy. But I'm sure they'd be even better with the cheese)

1 (10 ounce) can Old El Paso mild enchilada sauce

8 whole wheat flour tortillas (8 or 9")

Toppings: i.e more cilantro, sour cream, etc...

Directions:

Heat oven to 350 and spray a 13x9 baking dish with cooking spray. In a nonstick skillet heat oil and add onion and red pepper and cook for about 5 minutes until softened. Stir in Pineapple, beans, green chiles, and salt. Cook and stir until well heated. Remove skillet from heat and stir in 1/2 C cilantro and 2 cups of cheese.

Spoon and spread about 1 TBS enchilada sauce onto each tortilla. Then spoon in some of the vegetable mixture over sauce (about 1/2 c to 3/4 c) Roll up tortillas (seam side down in dish).

Mix 1/3 C of pineapple juice with remaining enchilada sauce and pour over the entire surface of enchiladas. Sprinkle with remaining 1 C of cheese. Spray sheet of foil large enough to cover baking dish with cooking spray and place sprayed side down over the dish, seal tight.

Bake for 35-40 minutes, removing foil the last 5-10 min until cheese is melted and sauce is bubbly. (I didn't do this part I cooked it for about 30 minutes because I didn't have cheese to melt)

Top with sour cream or whatever you want and ENJOY!!