I frequently make meals in larger batches and freeze them. Enchiladas freeze great. You can make this in a 9 x 13 pan or do what I do and make it in 2 – 8 x 8 pans. This would give you 6 big enchiladas per pan which is perfect for my family. If you do decide to make rice with your enchiladas, save the rest of the pineapple juice to add to the rice instead of some of the water. I personally would rather eat 2 of these bad boys rather than rice, but to each his own.
1 red bell pepper
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 c. juice reserved
1 can (15 oz) Progresso black beans, drained and rinsed
1 can (4.5 oz) Old El Paso chopped green chilies
1 teaspoon salt
1/4 cup chopped fresh cilantro
2 cups shredded cheddar cheese or Colby jack
1 can (10 oz.) Old El Paso mild enchilada sauce
12 whole wheat flour 8 in. – 100 calorie tortillas
- Heat oven to 350.
- Spray 9 x 13 in. pan with cooking spray or 2 – 8 x 8 pans.
- Heat cooking spray and cook onion and pepper for about 4 – 5 minutes.
- Stir in pineapple, beans, green chilies and salt.
- Cook and stir until heated.
- Remove from heat.
- Stir in 1/4 cup cilantro and 1 cup cheese
- Spoon and spread 3/4 tablespoon enchilada sauce onto each tortilla.
- Spoon about 1/2 cup vegetable mixture over sauce on each.
- Roll up tortillas, place in baking dish.
- Mix 1/3 cup pineapple juice and remaining enchilada sauce.
- Pour over top of enchiladas.
- Sprinkle with 1 cup cheese.
- Cover with foil, spray inside with cooking spray.
- Bake 35 – 40 minutes, removing foil during last 5 – 10 minutes.
Total calories = 1625 calories
12 enchiladas = 236 calories per enchilada
2 Pineapple Black Bean Enchiladas = 472 calorie dinner