Monday, August 8, 2011

Black Bean Pineapple Enchiladas

I'm not usually one to experiment with new recipes for foods that I've found that work for my family and we have a great chicken enchilada recipe already. However, I did come across this recipe in a book I was reading, the same as the pork chop recipe, so I was thinking that I would give it a try and see if it knocked my socks off like the pork chops.

While it didn't knock my socks of  it is a good enchilada recipe. The enchiladas are very filling and have a nice combination of textures and tastes with the chicken, black beans, and pineapple. I'm sure you could spice it up a bit more because it did seem like it was a little on the bland side. It was nice to get a large amount of enchiladas so that we could freeze some for lunches at a later date. Overall, I think we'll keep it in the books as one to use for variety but it in no way takes over as top dog for my other chicken enchilada recipe.Enjoy!

Note: I went ahead and used a rotisserie chicken, but you could just as easily bake or grill up some chicken breasts and shred them once they've cooled to the touch.

Black Bean Pineapple Enchiladas
1 red bell pepper
1/2 medium white or yellow onion, chopped
1 tablespoon olive oil
1 15 oz. can of black beans, drained
1 20 oz. can of crushed pineapple in pineapple juice
1 rotisserie chicken
1 cup Mexican shredded cheese
1 large can enchilada sauce
10 to 12 medium-size multigrain flour tortillas

Dice the red bell pepper and onion and saute in olive oil over medium heat or until tender. Add drained black beans and pineapple including juice into the skillet. Stir and heat.

Pull apart white meat chicken and shred. Add chicken to the skillet and cook until hot.

Preheat oven to 350 degrees. Prepare two 9x13 glass or casserole dishes. (I used a 9x13 and a 9x9.)

Lay one tortilla in the dish and scoop approximately 1/2 cup filling into tortilla, place filling in the center from end to end. Roll up tortilla, completely enclosing the filling. Place seam side down in dish. Stuff and roll the rest of the tortillas the same way until the dish is full. Pour the enchilada sauce over the top and sprinkle cheese on top.

Bake for 15 minutes or until bubbly hot.

Makes 10 to 12 enchiladas