Makes 8 servings
Prep Time: 30 minutes
Start to Finish: 1 hour 10 minutes
2 teaspoons CRISCO Pure Vegetable Oil
1 large 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 cup juice reserved
1 can (15 oz.) black beans, drained, rinsed
1 can (4.5 oz.) Old El Paso chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz.)
1 can (10 oz.) Old El Paso mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
1. Heat oven to 350 degrees F. Spray 13-x-9-inch (3-quart) glass baking dish with CRISCO Original No-Stick Cooking Spray. In 12-inch nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until hot. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. 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.
3. 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 CRISCO Original No-Stick Cooking Spray; place sprayed side down over baking dish, and seal tightly.
4. Bake 35 to 40 minutes, removing foil last 5 to 10 minutes of bake time, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes, removing foil last 5 to 10 minutes of bake time.
Nutrition facts per serving:
Calories 340 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3g); Cholesterol 15mg; Sodium 1120mg; Potassium 500mg; Total Carbohydrate 49g (Dietary Fiber 9g); Protein 19g
% Daily Value: Vitamin A 20%; Vitamin C 40%; Calcium 40%; Iron 15%; Vitamin D 0%; Folic Acid 25%
Exchanges: 2 Starch, 1 Other Carbohydrate, 2 Lean Meat
Carbohydrate Choices: 3
Bake-Off Contest 42, 2006
Contestant Name: Mary Iovinelli Buescher, Bloomington, Minnesota