Pineapple Black Bean Enchiladas Recipe

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Make these for your vegetarian friends or if you are trying to cut back on meat.
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8 servings SERVINGS


  • 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 and rinsed
  • 1 can (4.5 oz.) chopped green chiles
  • 1 teaspoon salt
  • 1/2 cup plus 8 teaspoons chopped fresh cilantro, divided
  • 3 cups shredded reduced-fat cheddar cheese (12 oz.), divided
  • 1 can (10 oz.) mild enchilada sauce
  • 8 whole wheat flour tortillas (8- OR 9-inch)
  • 1/2 cup reduced-fat sour cream, divided


  • Heat oven to 350°F. Spray a 13-by-9-inch (3-quart) glass baking dish with cooking spray.
  • In a 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook for 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 and 2 cups cheese.
  • 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.
  • In a small bowl, mix reserved pineapple juice and remaining enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese. Spray a sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
  • Bake for 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro. This recipe originally aired in the May 2006 issue of Heart of the Home.
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