Pineapple-Black Bean Enchiladas

2 tsp. vegetable oil
1 large yellow onion, chopped (about 1 c.)
1 medium red bell pepper, chopped (about 1 c.)
1 (20 oz.) can pineapple tidbits, drained
1/3 c. pineapple juice, reserved
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz) can chopped green chilies
1 tsp. salt
1/2 c. fresh cilantro, chopped
3 c. (12 oz). shredded cheddar cheese
1 (10 oz.) can mild enchilada sauce (i like la victoria mild green enchilada sauce)
8 (8-9 in) whole wheat flour tortillas (i like costco's cook & serve white tortillas better...)
1/2 c. sour cream
8 tsp. fresh cilantro, chopped

Heat oven to 350. Spray a 9x13 inch glass baking dish with cooking spray. Heat oil in a 12 inch nonstick skillet. Add onion and bell pepper; cook 4-5 minutes or until softened. Stir in pineapple, black beans, green chilies, and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 c. cilantro and 2 cups cheese. Spread 1 tbl. enchilada sauce on each tortilla. Spoon about 3/4 c. vegetable mixture over sauce on each. Roll tortillas; place in baking dish, seam side down.

In small bowl, mix reserved 1/3 c. pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 c. cheese. Spray a sheet of foil with cooking spray; place over baking dish and seal tightly. Bake 35-40 minutes*, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. Top each enchilada with 1 tbl. sour cream and 1 tsp. cilantro.

Serves 8

*For high altitude (Utah): bake 40-45 minutes