Pineapple-Black Beans Enchiladas

This recipe is from Pillsbury Bake Off 2006.  It's so flavorful your family won't notice it's meatless.
If freezing, freeze before baking.

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) black beans, drained, rinsed

1 can (4.5 oz) chopped green chiles

1 teaspoon salt

1/2 cup chopped fresh cilantro

3 cups shredded Cheddar cheese (12 oz)

1 can (15 oz) mild enchilada sauce

8 whole wheat flour tortillas (8 or 9 inch)

1/2 cup reduced-fat sour cream for garnish

chopped fresh cilantro for garnish (opt)

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.  Spread 1/3 cup enchilada sauce in the baking dish. 

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.  

Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 2/3 cup vegetable mixture over sauce on each tortilla.  Top with 1/4 cup grated cheese, reserve 1 cup cheese to sprinkle on top.  Roll up tortilla; place seam side down in baking dish.  Repeat with remaining tortillas. 

Mix reserved 1/3 cup pineapple juice and remaining enchilada sauce (I use the enchilada sauce can for this); pour over entire tops of enchiladas in dish.  Cover baking dish with foil, and seal tightly. 

Bake 25 to 30 minutes.  Remove foil, sprinkle with remaining 1 cup cheese.  Bake  uncovered 5 to 10 minutes more, until cheese is melted and sauce is bubbly. When serving top each baked enchilada with 1 tablespoon sour cream and cilantro.

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