Pineapple Black Bean Enchiladas

For the dinner for first years I mentioned earlier, I made honey lime chicken enchiladas, squash enchiladas, and these pineapple black bean enchiladas.  The recipe was a winner in the Pillsbury Bake-Off several years ago and it was especially fun to make it for some students because I made for some students in my first job outside of grad school 11 years ago.  It’s been so great to watch those students succeed and take on new challenges — as I was cooking, I kept thinking about those students and where they are now.

The folks who were at dinner this week had a similar reaction to most people I’ve served them to in the past: “I didn’t expect this to be good, but it is…”  This is another vegetarian recipe, which I also appreciate as a way to cook these easily and have most folks be able to eat them without issue — enhanced if you use corn tortillas, although I’m unsure how to swap out the cheese for something that isn’t using dairy to help bind things together.


Pineapple Black Bean Enchiladas

2 tsp vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 can pineapple tidbits in juice, drained, 1/3 c juice reserved
1 can black beans, drained and rinsed
1 can chopped green chiles
1 tsp salt
1/2 c chopped fresh cilantro
3 c shredded cheddar cheese
10 oz enchilada sauce
8 flour tortillas
1/2 c reduced sour cream
8 tsp chopped fresh cilantro

Heat oven to 350 degrees.  Spray 9×13 glass baking dish with cooking spray.  In a 12-inch skillet, heat oil over medium heat.  Add onion and bell pepper, cook 4-5 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 c cilantro and 2 c of cheese.

Spoon and spread about 1 Tbsp enchilada sauce onto each tortilla.  Spoon about 3/4 c vegetable mixture over sauce on each.  Roll up toritillas; place seam side down in baking dish.

In a small bowl, mix reserved 1/3 c pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish.  Sprinkle with remaining cheese.  Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

Bake 35-40 minutes, removing foil during last 10 minutes of baking, until cheese is melted and sauce is bubbly.  Top each baked enchilada with 1 Tbsp sour cream and 1 tsp cilantro.


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