Thursday, September 23, 2010

Pineapple-Black Bean Enchiladas

This is not something I would usually make. I say that because the recipe is written from a convenience perspective and uses a lot of pre-made products, such as canned enchilada sauce and canned pineapple. When I first read the recipe I had full intentions of tweaking it, using fresh pineapple, and my own homemade enchilada sauce, which would have be delicious, but not fast. Also, although I make my own enchilada sauce, I realize not everybody does this, so I didn't want to post a complicated recipe when, originally it was meant to be simple. So I decided to try this recipe exactly as written and guess what? I really liked it. Everyone in my family liked it and I have made it twice since stumbling upon it about a month ago. This must be serious because I rarely repeat dishes in the same season. Fresh pineapple is my preference if it's available, though.

My very pregnant cousin Camryn posted a Facebook post about making these enchiladas for dinner. She quickly got a mixed reaction. A few people, including myself wanted the recipe and said they sounded delicious. Another group of people told her she must be pregnant because that combination sounded awful to them. That group must be from the mid-west. No offense or anything but the midwest is not known to be very daring or adventurous or original with their cooking. Any Latin girl would probably know that black beans and pineapple are perfect partners! I'm a quarter Spanish, does that count? Because I knew. And I was right.

These enchiladas are different from other recipes in that they use a soft whole wheat flour tortilla instead of a fried corn one. Upping the fiber? A plus in my book! You can even use Ezekiel tortillas for this which would make them even better for you. Yes, it uses a few canned items, but you can easily substitute for fresh if you want to carve the pineapple and seeding peppers for sauce, but there were plenty of fresh ingredients in the original recipe to make me turn a blind eye. Just as a warning. The enchilada sauce is very thin. It doesn't stay on top of the tortillas like regular enchiladas. It's strange, but it tastes good. If you use a different brand of sauce, let me know how it turns out!

Pineapple-Black Beans Enchiladas
adapted from the Pillsbury really, it was.

Makes 8 servings (2 enchiladas per person)

2 teaspoons olive oil
1 large yellow onion, chopped
1 medium bell pepper, chopped
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved (or 1 1/4 cups fresh pineapple chunks, no juice reserved)
2 cans (15 oz) black beans, drained, rinsed
1 can (4.5 oz) Old El Paso chopped green chilies
1 teaspoon kosher salt
1/2 cup chopped fresh cilantro, some reserved for garnish
1 cup shredded cheddar cheese (I used less. About 1/2 cup overall)
2 cans (10 oz) Old El Paso mild enchilada sauce
16 whole wheat flour tortillas (8 or 9 inch) or Ezekiel tortillas

1/2 cup Greek yogurt or sour cream, for garnish, (optional)
sliced avocado, for garnish and serving, (optional)
Shredded lettuce, for serving, (optional)

Heat oven to 350 degrees. Spray 2 13x9-inch (3-quart) glass baking dishes with cooking spray. In a large non stick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until throughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 1/2 cup of cheese.

Spoon the filling generously into the flour tortillas and fold like a burrito to keep the filling from falling out when you transfer them to the dish and lay them seam side down. Line the filled tortillas right up next to each other until they can't fit into the pan anymore.

In a small bowl, mix the reserved 1/3 cup pineapple juice and remaining enchilada sauce (skip this step if using fresh pineapple); pour over entire surface of the enchiladas in dish. Sprinkle with remaining 1/2 cup of cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly. ( I forgot to do this both times I made it and it was still yummy. The tortillas got crunchy on top. So if you like that, skip the foil step. I imagine they would be scrumptious and soft if I had covered it though.)

Bake 35 to 40 minutes, removing foil during the last 5 to 10 minutes of baking until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream or Greek yogurt and 1 teaspoon cilantro and chunks of avocado, and shredded lettuce if desired.

This recipe feeds a crowd! The only way to cut the recipe in half would be to use half cans of various ingredients and I hate using only half a can of anything so I make the whole batch. They are good for leftovers and lunch the next day, anyway. Obviously, feel free to cut it in half if your family is smaller. Your gonna like this one. I can feel it. Whip up a batch of frozen margaritas or mojitos, cook some Spanish rice and have a fiesta on a Wednesday night! Or Thursday. Any day is a good day for a margarita.