Debbie's World of Books
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Pineapple Black Bean Enchiladas

November 20th, 2008 by Debbie's World of Books

I served this at a playgroup today.  I really like this recipe.  It’s quick and easy and you can always try adding some chicken.  That is what my hubby wants me to try next time.

From the Pillsbury 42nd Bake Off Contest 2006

8 servings


  • 2 teaspoons vegetable oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 medium red bell pepper, chopped (about 1 cup)-I leave this out
  • 1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
  • 1 can (15 oz) Progresso black beans, drained, rinsed
  • 1 can (4.5 oz) Old El Paso chopped green chiles
  • 1 teaspoon salt
  • 1/2 cup chopped fresh cilantro- I leave this out
  • 3 cups shredded reduced-fat cheddar cheese (12 oz)-I use regular cheese, it seems to melt better
  • 1 can (10 oz) Old El Paso mild enchilada sauce
  • 8 whole wheat flour tortillas (8 or 9 inch)


1. Heat oven to 350 degrees F. Spray 13×9-inch glass baking dish with cooking spray. In 12-inch nonstick 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 cup cilantro and 2 cups of the cheese.

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

3. 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. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

4. Bake 35-40 minutes, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly.

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