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.