Ingredients:

• 2 teaspoons vegetable oil
• 1 large yellow onion, chopped (about 1 cup)
• 1 medium red bell pepper, chopped (about 1 cup)
• 1 (20 ounce) can pineapple tidbits, drained
• 1/3 cup pineapple juice, reserved
• 1 (15 ounce) can progresso black beans, drained, rinsed
• 1 (4 1/2 ounce) can old el paso chopped green chilies
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 3 cups shredded low-fat cheddar cheese (12 oz)
• 1 (10 ounce) can Old El Paso mild enchilada sauce
• 8 whole wheat flour tortillas (8 or 9 inch)
• 1/2 cup reduced-fat sour cream
• 8 teaspoons chopped fresh cilantro

1. 1 Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch 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 salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. 2 Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. 3 In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. 4 Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
5. 5 High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.
6. 6 Submitted by: Mary Iovinelli Buescher.