Pineapple-Black Bean Enchiladas

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Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors.
2 tsps vegetable oil
1 large (about 1 c) yellow onion, chopped
1 medium (about 1 c) red bell pepper, chopped
1 (20 oz) can pineapple tidbits in juice, drained, 1/3c juice reserved
1 (15 oz) can Progresso black beans, drained, rinsed
1 (4.5 oz) can Old El Paso chopped green chiles
1 tsp salt
1/2 cup chopped fresh cilantro
3 cups (12 oz) shredded reduced-fat Cheddar cheese
1 (10 oz) can Old El Paso mild enchilada sauce
8 (8 or 9 in) whole wheat flour tortillas
1/2 cup reduced-fat sour cream
8 tsps chopped fresh cilantro
1. 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 chiles and salt. Cook and stir until thoroughly heated. 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 cooking spray; place sprayed side down over baking dish and seal tightly.
4. 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.
Yield: 8 servings

Calories: 330
Total fat:7g
Fiber: 7g
Sodium: 1,110mg
Meal   DinnerCuisine   Mexican
Dish   Main DishMain Ingredient   Beans/Legumes
Prep Time   15 to 30 minutesCooking Time   45 minutes

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