Pineapple Black Bean Enchiladas

After Jackson taught a lesson on "The Word of Wisdom" the other night I was reminded of how much we eat meat in our diet and am trying to remedy that by reducing the amount and substituting beans, etc. in our menu. The boys and I naturally love beans, but for Chad it requires some effort. They enjoyed this meal...I loved it.

2 t. vegetable oil

1 lg. yellow onion, chopped (about 1 cup)

1 medium red bell pepper, chopped (about 1 cup)

1 can (20 oz) pineapple tidbits in juice, drained,

1/3 c. juice reserved

1 can (15 oz) black beans, drained, rinsed

1 can (4.5 oz) chopped green chilis

1 t. salt

1/2 c. chopped fresh cilantro

3 c. shredded reduced-fat Cheddar cheese (12 oz)

1 can (10 oz) mild enchilada sauce

8 whole wheat flour tortillas (8 or 9 inch)

1/2 c. reduced-fat sour cream

8 t. chopped fresh cilantro

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilis and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.

In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.