Black Bean Pineapple Enchiladas
(Robert Lee, TX)
We tried these Black Bean Pineapple Enchiladas last night, and will be making them again! They are easy to make and very good. A friend gave me the recipe and I changed it up a little. You can make it as spicy as you want by using different levels of heat in the canned enchilada sauce.
- 1 red bell pepper, chopped (I used 1/2 red and 1/2 green peppers)
- 1/2 medium white or yellow onion, chopped
- 1 Tbsp olive oil
- 1 15-oz can black beans, drained very well
- 1 20-oz can crushed pineapple with juice
- 1 rotisserie chicken (I used 4 chicken breasts boiled in water seasoned with pepper and garlic salt)
- cilantro to taste (optional)
- 1 cup Mexican shredded cheese
- 1 large can enchilada sauce
- 10-12 medium-size flour tortillas
Saute bell pepper and onion in olive oil over medium heat until tender. Add drained black beans and pineapple including juice to skillet. Stir and heat.
Pull apart chicken and shred; add to skillet and heat until mixture is hot.
Lay one tortilla in 9x13" casserole dish and fill with approximately 1/2 cup chicken mixture onto tortilla center. Tuck side edges towards the center and roll from end closest to you completely enclosing filling. Place seam-side down in dish. Stuff and roll remaining tortillas the same way. (I didn't drain my black beans as much as I probably should have, so the filling was a little juicy -- I just poured this over the rolled enchiladas.)
Pour enchilada sauce over the top and sprinkle with cheese. Bake at 350 for 15 minutes or until bubbly hot. Serve with this Spanish rice recipe.
and a salad.
Visit Teri's Easy Dessert Recipes
site for a sweet finish to this meal.
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