Pineapple Black Bean Enchiladas Recette

Get ready for a flavor explosion! These Pineapple Black Bean Enchiladas offer a healthy, vegetarian twist on a classic, earning a spot as a Pillsbury Bake-Off Top 100 Finalist! Sweet pineapple, savory black beans, and spicy green chiles create a delicious and satisfying dish. Low-fat, high-fiber, and incredibly easy to make – perfect for a weeknight dinner or a fun weekend meal. This recipe is bursting with fruity flavors and will quickly become a family favorite. Prepare to be amazed!

Préparation 20 min

Cuisson 70 min

Calories 307.8 kcal

Protéines 35g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pineapple Black Bean Enchiladas

Vegetable Oil
Yellow Onion
Red Bell Pepper
Pineapple Tidbits
Pineapple Juice
Black Beans
Green Chilies
1 teaspoon salt
Fresh Cilantro
Low Fat Cheddar Cheese
Old El Paso Mild Enchilada Sauce
Wheat Flour Tortillas
Reduced Fat Sour Cream

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pineapple Black Bean Enchiladas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Pineapple Black Bean Enchiladas

Preheat oven to 350°F (175°C). Lightly grease a 13x9 inch baking dish with cooking spray.
Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium heat.
Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped. Cook for 4-5 minutes, or until softened.
Stir in 1 (20 ounce) can of pineapple chunks, drained (reserve 1/3 cup of the juice), 1 (15 ounce) can of black beans, rinsed and drained, 4 ounces canned green chiles (about 1/2 of a 4 ounce can), diced, and 1 teaspoon of salt.
Cook and stir until heated through (about 5 minutes).
Remove skillet from heat. Stir in 1/2 cup of chopped fresh cilantro and 2 cups of shredded cheddar cheese.
Spread 1 tablespoon of enchilada sauce on each of 12 corn tortillas.
Spoon about 3/4 cup of the vegetable mixture onto each tortilla.
Roll up the tortillas and place seam-side down in the prepared baking dish.
In a small bowl, whisk together the reserved 1/3 cup of pineapple juice and 1 (10 ounce) can of enchilada sauce.
Pour the sauce evenly over the enchiladas in the baking dish.
Sprinkle with the remaining 1 cup of shredded cheddar cheese.
Cover the baking dish tightly with foil sprayed with cooking spray (sprayed side down).
Bake for 35-40 minutes. Remove foil during the last 5-10 minutes of baking, or until the cheese is melted and bubbly.
Top each enchilada with 1 tablespoon of sour cream and 1 teaspoon of chopped fresh cilantro before serving.
**High Altitude Adjustment:** Bake for 40-45 minutes, removing foil during the last 5-10 minutes.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

44g

Fat

18g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Vegetarian Proteins Bean & Lentil Recipes The Americas American Mexican Healthy Vegetarian Summer Recipes Game Day Recipes Baking

Questions fréquentes

Combien de temps faut-il pour préparer Pineapple Black Bean Enchiladas ?

Pineapple Black Bean Enchiladas prend environ 90 minutes du début à la fin — environ 20 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Pineapple Black Bean Enchiladas ?

Pineapple Black Bean Enchiladas contient environ 307.8 calories par portion, avec environ 35 g de protéines, 13 g de glucides et 13 g de lipides.

De quels ingrédients ai-je besoin pour Pineapple Black Bean Enchiladas ?

Les principaux ingrédients de Pineapple Black Bean Enchiladas sont Vegetable Oil, Yellow Onion, Red Bell Pepper, Pineapple Tidbits, Pineapple Juice, Black Beans. Consultez la liste complète avec les quantités ci-dessus.