Pineapple Black Bean Enchilada Casserole

o 1 teaspoon vegetable oil
o 1/2 large yellow onion, chopped
o 1/2 medium red bell peppers, chopped
o 8 ounce pineapple chunks, drained
o 1/8 cup pineapple juice, reserved
o 7 1/2 ounces black beans, drained, rinsed
o 2 1/4 ounces old el paso chopped green chilies
o 1/2 teaspoon salt
o 1 tsp cumin
o ¼ tsp coriander
o Dash of cayenne
o 1 cup shredded mushroom and leek jack cheese
o 3/4 cup emeril lagasse's quick and easy enchilada sauce
o 3 blue corn tortillas

1. Heat oven to 350°F Spray 8x8 glass baking dish with cooking spray. In 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 seasoning.
2. Spread enchilada sauce onto bottom of baking dish. Place down a layer of tortillas (cut to fit the pan). Spread vegetable mixture, and then place another layer of tortillas (cut to fit the pan).
3. Mix reserved 1/8 cup pineapple juice and remaining enchilada sauce; pour over tortillas. Place aluminum foil over baking dish and seal tightly.
4. Bake 35 to 40 minutes, remove foil during last 5 to 10 minutes of baking and add cheese. Bake until cheese is melted and dish is brown around the edges.


Number of Servings: 4

Recipe submitted by SparkPeople user CSMILLER23.