Every week Atlanta's newspaper offers a meat free meal idea for dinner. Today we tried the latest recipe, and I thought it was tasty. My pineapple-loving son devoured it. I've made a few changes to the original recipe as I always do, but a good imagination can add all kinds of variety to this dish.
Here's the general idea:
1 chopped onion
½ chopped red pepper
½ chopped green pepper
1 20-ounce can of pineapple tidbits, drained, save juice.
1 can of black beans, rinsed and drained
1 can of chopped green chiles
1 teaspoon of salt
Fresh chopped cilantro (to taste)
1 to 2 cups of shredded cheddar cheese
1 can of red enchilada sauce
10-15 flour tortillas
Sour cream for garnish
Preheat oven to 350 degrees. Heat a little oil and cook chopped onions and peppers just until soft. Stir in pineapple, beans, chiles, cilantro and salt. Once mixture is warm, remove from heat and fill tortillas, rolling and tucking in a greased 9X13 pan. In a separate bowl, stir the saved pineapple juice into the red enchilada sauce. Pour over enchiladas. Sprinkle with cheese to taste and bake covered in foil for thirty minutes.
I served this with an avocado salad and lime-flavored tortilla chips on the side. Heavenly. The next time I whip it up, I will probably add another can of beans, because there was more fruit than beans. Another option would be to downgrade from pineapple tidbits to crushed, in a smaller container. Last, but never least, I may swap out the chiles for some banana peppers. Pineapple goes great with banana peppers!