Ingredients:
2 tblsp olive oil
1/2 onion, chopped
1 red pepper, chopped
1 20oz can pineapple tidbits, drained with 1/3 cup juice reserved
1 15oz can black beans, drained, rinsed
1 small can green chiles
1 tsp salt
3 cups shredded mild cheddar cheese OR shredded mexican blend
1/2 cup cilantro, chopped
1 10oz can enchillada sauce
8-10 your favorite tortillas (I just use the burrito style)
- Heat oven to 350. Spray a 9x13 dish with nonstick spray. In a 12-inch skillet heat oil, then add onion, and bell pepper.Cook until soft, about 5-7 minutes. (You would add the cooked ground chicken here) Add pineapple, beans, chiles, and salt. Cook and stir until thoroughly heated. Turn off heat and add 2 cups of cheese and cilantro.
- Spoon and spread 1 tblsp of enchillada sauce onto a tortilla. Add about 3 tblsp of pineapple-bean mixture to tortilla and roll up. Place rolled tortilla with seam side down in baking dish. Repeat until all of vegetable mixture is gone.
- In a small bowl, mix remaining enchillada sauce and reserved pineapple juice. Pour over tortillas. Sprinkle remaining 1 cup of cheese. Spray a sheet of foil with nonstick spray and cover dish (spray side down) sealing tightly.
- Bake for 35-40 minutes, removing foil during the last 5-10 minutes of bake time.
