Pineapple Black Bean Enchiladas

Great meatless dish. I just layered the tortillas and filling like a big birthday cake because my pan happened to be round. It was quick and easy. I may just do it every time. To see how I cooked it got to my blog.

Pineapple-black bean enchiladas
2 teas veg. oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (1 cup)
1 20 oz can pineapple tidbits, drained
½ cup pineapple juice, reserved
1 15 oz can black beans, drained and rinsed
1 4 1/2 oz can chopped green chilies
1 teas salt
½ cup chopped fresh cilantro
3 cup shredded cheddar cheese
1 10 oz can mild enchilada sauce
8 wheat flour tortillas
½ cup sour cream
8 teas chopped fresh cilantro
Heat oven to 350 degrees. Spray a 9x13 glass pan with oil. Heat oil in a skillet. Add onion and pepper, cook 4-5 min. or until soft. 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 the cheese.
Spread 1 Tb. Enchilada sauce on each tortilla. Spoon about ¾ cup mixture over sauce on each . Roll up tortillas; place seam side down in baking dish.
In small bow. Mix reserved 1/3 cup juice and remaining enchilada sauce, pour over entire surface of enchiladas. Sprinkle with remaining cheese. Cover with oil sprayed sheet of foil, sealing tightly. Back 35-40 min. remove foil during last 5-10 min. Top each enchilada with 1 T sour cream and 1 teas. Cilantro. Serves 8.