Ingredients

• 2 teaspoons vegetable oil
• 1 large yellow onion chopped (about 1 cup)
• 1 medium red bell pepper chopped (about 1 cup)
• 1 (20 ounce) can pineapple tidbits, drained
• 1/3 cup pineapple juice, reserved
• 2 (15 ounce) cans progresso black beans drained, rinsed
• 1 (4 1/2 ounce) can old el paso chopped green chiles
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 3 cups shredded low fat cheddar cheese (12 oz)
• 1 (10 ounce) can Old El Paso mild enchilada sauce
• 8 whole wheat flour tortillas (8 or 9 inch)
• 1/2 cup reduced fat sour cream
• 8 teaspoons chopped fresh cilantro
• few cloves of minced fresh garlic
• 1 tsp of chile powder
• 1 tsp of cumin

Directions

Heat oven to 350°F Spray 13×9-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 (and the garlic, chili powder and cumin). 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.

High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 – 10 minutes of baking.

Ref: Pillsbury.com

OLE!! Healthy, Low Fat, High Fiber, Vegetarian, & Easy to make. Totally random flavors but really good! I followed the advice of the reviews and added garlic, chile powder, and cumin to the mixture. I like the kick. I might play around with more spices next time, I found right out of the oven it was good, but the next day, after the seasonings soaked in, it was even better! Maybe let the mixture sit for a bit next time to really let the flavors set in. Now for those of you weirdos who have an issue with warm fruit, (ie: pineapple on pizza, etc) get over it, this is totally different and that was confirmed by my best friend who isn’t a fan of warm pineapple generally but LOVED the enchiladas! Me gusto mucho!!