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Pineapple Black Bean Enchiladas Recipe

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!

Prep Time 20 mins
Cook Time 70 mins
Calories 307.8 kcal
Protein 35g
Rating 4.5 (113 Reviews)
Pineapple Black Bean Enchiladas

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Black Bean Enchiladas

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How to Make Pineapple Black Bean Enchiladas

  1. Preheat oven to 350°F (175°C). Lightly grease a 13x9 inch baking dish with cooking spray.
  2. Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium heat.
  3. Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped. Cook for 4-5 minutes, or until softened.
  4. 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.
  5. Cook and stir until heated through (about 5 minutes).
  6. Remove skillet from heat. Stir in 1/2 cup of chopped fresh cilantro and 2 cups of shredded cheddar cheese.
  7. Spread 1 tablespoon of enchilada sauce on each of 12 corn tortillas.
  8. Spoon about 3/4 cup of the vegetable mixture onto each tortilla.
  9. Roll up the tortillas and place seam-side down in the prepared baking dish.
  10. In a small bowl, whisk together the reserved 1/3 cup of pineapple juice and 1 (10 ounce) can of enchilada sauce.
  11. Pour the sauce evenly over the enchiladas in the baking dish.
  12. Sprinkle with the remaining 1 cup of shredded cheddar cheese.
  13. Cover the baking dish tightly with foil sprayed with cooking spray (sprayed side down).
  14. Bake for 35-40 minutes. Remove foil during the last 5-10 minutes of baking, or until the cheese is melted and bubbly.
  15. Top each enchilada with 1 tablespoon of sour cream and 1 teaspoon of chopped fresh cilantro before serving.
  16. **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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Beans Eggs Dairy Fruit American Caribbean Mexican Southwestern United States Oven Easy Central American Dinner Party Vegetarian Cheese Stove Top Dietary Spicy One Dish Meal Comfort Food Inexpensive Black Beans Tropical Fruit Pineapple Taste Mood Sweet Equipment Presentation Served Hot 4 Hours Or Less