Pineapple Black Bean Enchiladas- Mom

Pineapple Black Bean Enchiladas
Serves 8

2 tsp oil
1 large onion, diced (about 1 cup)
1 red bell pepper, diced
1-20 oz. can pineapple tidbits (reserve 1/2 cup of the juice)
1 can black beans, drained & rinsed
1 can green chilies
1 tsp salt
1/2 cup cilantro, chopped
3 cups shredded low-fat cheddar cheese
1 can mild enchilada sauce
8 whole wheat tortillas
1/2 cup light sour cream
8 tsp. chopped fresh cilantro

Saute onion & red pepper in oil.  Stir in pineapple, beans, chilies, & salt.  Cook & stir until heated through.  Remove from heat & stir in 1/2 cup cilantro & 2 cups cheese.

Spread 1 Tbsp enchilada sauce on each tortilla.  Spoon about 3/4 cup mixture over sauce.  Roll each tortilla & place in greased baking dish.  In small bowl, mix pineapple juice & remaining enchilada sauce.  Pour evenly over enchiladas.  Sprinkle with cheese.

Cover with greased foil & bake at 350 degrees for 35-40 min, removing foil during the last 5-10 min.

Serve with sour cream, cilantro & guacamole.