Pineapple-Black Bean Enchiladas

The first thing my hubby said when he saw this picture is "THAT does not do those enchiladas justice". He is right. They are so much prettier than that picture. I should have put the rest of the ingredients on top before I took the picture. Wanna know a secret...this picture was taken of these enchiladas we made a while ago, froze and THEN cooked. Yep. They are totally freezer friendly! We always make extra when we make dinners and then freeze them for later. We actually have about 4 extra's of these in the freezer and they were just as amazing as when they are made fresh! Honestly. My oldest son asks every night if we get to have these enchiladas! WE LOVE THESE! They are a recipe from my super friend Mindy. THANKS FOR SHARING!

Pineapple-Black Bean Enchiladas

2 tsp vegetable oil
1 lg yellow onion, chopped
1 med red bell pepper, chopped
1 20oz can pineapple tidbits, drained well
1/3 cup pineapple juice, reserved
1 15oz can black beans, drained, rinsed
1 4.5oz can chopped green chilies
1 tsp salt
½ cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 10oz can mild enchilada sauce
8 whole wheat tortillas
½ cup sour cream (optional)
8 tsp chopped fresh cilantro

Directions: Heat oil in a 12 inch nonstick skillet. Add onion and bell pepper; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chilies, and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in ½ cup cilantro and 2 cups of cheese.

Spread 1 Tbsp enchilada sauce on each tortilla. Spoon about ¾ cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.

In a 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 a sheet of foil with cooking spray; place sprayed side down over baking dish and seal tightly. Bake 35-40 minutes at 350 degrees. Remove foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. Top each enchilada with 1 Tbsp Sour cream and 1 tsp cilantro. Serves 8.

Children: Cut into small pieces.

Babies: Instead of putting the insides in a tortilla, set them aside and serve them as they are. Make sure pineapple is cut small enough for them to chew.