Pineapple-Black Bean Enchiladas

If you had the same thought as me when you heard pineapple and black beans in an enchilada, you are thinking that someone has lost their mind. Don't let the name scare you. Or the fact that there is pineapple in your enchiladas. The pineapple gives these enchiladas a slightly sweet and tangy taste that is yummy!

I found this recipe on a friend's blog, Feed Me Healthy These enchiladas come together really quickly and are so good that you don't even miss the meat. The flavor is great! I think I might start making these in place of my regular enchiladas with all the meat and cheese. And they are healthy, right? Regardless, they are delicious! I even followed the recipe for once and didn't make any tweaks this time (except for the tortillas.)

Pineapple-Black Bean Enchiladas

2 teaspoons vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 (20 ounce) can pineapple tidbits, drained well-save juice
1/3 cup pineapple juice (that you saved)
1 (15 ounce) can black beans, drained and rinsed
1 (4.5 ounce) can green chilies
1 teaspoon salt
1/2 cup chopped, fresh cilantro
3 cups shredded cheddar cheese, divided
1 (10 ounce) can mild enchilada sauce
8 whole wheat tortillas
1/2 cup sour cream, for garnish (optional)
1/4 cup chopped, fresh cilantro, for garnish

Heat oil in a skillet and saute onions and pepper until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove from heat and add 1/2 cup cilantro and 2 cups cheese.

Spread 1 tablespoon enchilada sauce on each tortilla. Spoon about 3/4 cup of vegetable and bean mixture over sauce. Roll up tortillas and place seam side down in a baking dish.

In a small bowl, mix remaining enchilada sauce with pineapple juice. Pour over enchiladas, covering completely. Sprinkle with remaining 1 cup cheese. Bake at 350 degrees for 30-40 minutes, or until cheese is melted and sauce is bubbly. Top each enchilada with sour cream and cilantro.

She said for kids, just cut up the enchiladas into small pieces and for babies just set aside some of the filling and let them eat it without the tortilla.

Brigham loved the filling! I was afraid that the red pepper and green chilies might be a little much for him, but he did great.

Enjoy!