June 23, 2014

black bean and pineapple enchiladas

Yum
 Mondays... oh Mondays... they are so ho hum.  I usually plan something fun for dinner for my sweet husband since going back to work on Monday, especially after an amazing weekend, can be less than exciting!  Tonight I'll be making our favorite enchiladas.  They are so good that you'll forget the meat is missing:)  The flavors are wonderful together!

Fun fact for the day... beans are even healthier than I realized (just learned this myself) because they contain saponins, compounds that protect cells from cancer-causing damage.  So eat up! 

Servings 4-6
Total Time 1 hr 10 min 

INGREDIENTS
  • 2 teaspoons olive oil
  • 1 large yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 1/2 cups fresh chopped pineapple
  • 1/3 cup pineapple juice, as I chopped the pineapple I gently squeezed it over a measuring cup to collect the juice before cooking it (this also keeps your enchiladas from being soggy)
  • 1/2 cup dried black beans, cooked
  • 1 (4.4 oz) can chopped green chilies
  • 1 teaspoon sea salt (or kosher)
  • 1 cup chopped cilantro
  • 2 cups shredded cheddar cheese
  • 1 (10 oz.) can mild enchilada sauce
  • 8 flour tortillas (8 or 9 inch)
  • sour cream

 
INSTRUCTIONS

Preheat oven to 350 degrees F.  


In a large skillet heat oil over medium heat. Add onion and bell pepper, cook 4 to 5 minutes or until softened.  Drain off any liquid that may have collected from the pepper.  Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove from heat and set aside.


Stir in 1/2 cup cilantro (little extra if you are like I am and LOVE it) and 1 cup of the cheese.  Again, drain off any liquid that may have collected.  The last thing we want is mushy enchiladas:)



Spoon and spread 1 tablespoon of enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in a greased 13x9-inch (3-quart) glass 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. Place foil over the 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.


Enjoy!!!

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