I was watching the Pillsbury Bake Off Contest on the Food Network when I saw this dish and it piqued my interest. It won the $10,000 prize in two separate categories: America's Favorite Recipe and 3-A-Day Dairy Award. The pineapples sounded interesting, and I could tell from looking at the recipe that it was fairly healthy.
I had read mixed reviews about this recipe online, but for the most part, people liked it. I really enjoyed it, and think it would also be great with chicken. The pineapple gives it a nice sweet flavor, and the chiles and enchilada sauce give it a great mild kick. I love cilantro, so next time I will probably add a little more cilantro (3/4 cup) into the filling.
Pineapple Black Bean Enchiladas
from Pillsbury.com
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, rinsed
1 can (4.5 oz) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz)
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch) (I used seven 10" regular flour tortillas)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 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 of the 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 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.
Bake 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.
these look incredible and i cannot wait to try them!!!!
ReplyDeleteOh wow. These look amazing! I wish my husband would eat this. I would so make them!
ReplyDeleteThose look divine. I would love to sink a fork into one of those bad boys right now!
ReplyDeleteI just found your blog - you have some great sounding recipes here!!
ReplyDeleteI have a Pillsbury bake off cookbook that I have used quite a bit. I've always wanted to enter the bake off, but then again, I'm not good at creating my own recipes!!
Yum, just bought ingredients to make these!
ReplyDeletei am planning to make these tomorrow! i can't wait!
ReplyDeleteThanks for the recipe - it looks fabulous!
ReplyDeleteI found your blog off picky palate, and I made these twice this week... and its only thursday!!! They were delish and a HUGE hit
ReplyDeletethanks amanda, i'm glad you liked them! i love this recipe and it's a regular in our household! :)
ReplyDeleteCrazy, I have a recipe almost identical to this that I developed several years ago...I guess great minds think alike. Love your blog! I've tried several of your recipes with great success!
ReplyDelete