Pineapple Enchiladas

(the innards- look at the lovely colors!!)

Pineapple Enchiladas

2 teaspoons olive oil

1 large yellow onion, chopped

1 medium red bell pepper, chopped

1 (20-ounce) can pineapple, drained (save juice)

1/3 cup pineapple juice (reserved)

1 (15-ounce) can black beans, drained

1 (4 1/2-ounce) can chopped green chilies

1 teaspoon salt

1 t. cumin

1 t. chili powder

1 t. garlic powder

1/2 cup fresh cilantro, chopped

3 cups shredded cheddar cheese, divided

1 (10-ounce) can green enchilada sauce

8 flour tortillas (8 or 9 in) 1 cup cooked chicken, chopped (optional)

Heat oil in a large skillet. Add onion and bell pepper, cook 4 to 5 minutes or until softened. Stir in pineapple, beans, chilies, and spices. (Add chicken.) Cook and stir until thoroughly heated. Remove from heat and stir in cilantro. Spread a thin layer of enchilada sauce on the bottom of the 9x13 pan. Spread 1 tablespoon enchilada sauce on each tortilla, then spoon about ¾ cup vegetable/meat mixture and cheese on each. Roll up tortillas and place in baking dish. Mix reserved pineapple juice and remaining enchilada sauce and pour over enchiladas. Sprinkle with remaining 1 cup cheese. Bake tightly covered for 30 minutes, then remove foil and bake for 5-10 more minutes, until cheese is melted and sauce is bubbly. Top each enchilada with a dallop of sour cream and a sprinkling of fresh chopped cilantro. *VEGETARIAN OPTION: Omit chicken and add another can of black beans instead.