Pineapple Black Bean Enchiladas
Brighten up your weeknight dinner routine with these irresistibly flavorful Pineapple Black Bean Enchiladas! This vegetarian recipe combines the hearty goodness of black beans with the tropical sweetness of crushed pineapple, all seasoned with warm spices like cumin and chili powder for a perfectly balanced filling. Wrapped in soft corn tortillas, smothered with zesty red enchilada sauce, and topped with melty cheddar cheese, these enchiladas bake to golden perfection in just 25 minutes. Garnish with fresh cilantro, green onions, and a dollop of sour cream for a delightful finishing touch. Perfect for busy evenings or Meatless Monday, this easy-to-make dish is a crowd-pleaser that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 15 ounces (1 can, drained and rinsed) Black beans
- 1 cup, drained Crushed pineapple
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 8 Corn tortillas
- 2 cups Red enchilada sauce
- 1.5 cups Shredded cheddar cheese
- 2 tablespoons, chopped Fresh cilantro
- 0.5 cup (optional, for serving) Sour cream
- 2 stalks, sliced (optional, for garnish) Green onions
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the black beans, crushed pineapple, cumin, chili powder, and salt. Cook for 2–3 minutes, allowing the flavors to blend. Remove from heat.
Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
Warm the corn tortillas in the microwave for 20–30 seconds to make them pliable. Place about 2–3 tablespoons of the black bean and pineapple mixture in the center of each tortilla, then roll tightly.
Place the rolled tortillas seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheddar cheese over the top.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, green onions, and a dollop of sour cream if desired. Serve warm.
Nutrition Facts
Calories |
7756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 27049 mg | 1176% | |
| Total Carbohydrate | 1207.0 g | 439% | |
| Dietary Fiber | 377.2 g | 1347% | |
| Total Sugars | 115.3 g | ||
| Protein | 416.0 g | 832% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4608 mg | 354% | |
| Iron | 101.8 mg | 566% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
