Pineapple-Black Bean Enchiladas

2 tsp veg oil
1 cup chopped onion
1 red bell pepper, chopped
1 20 oz can pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 15 oz can black beans drained & rinsed
1 4.5 oz can chopped green chiles
1 tsp salt
1/2 cup chopped fresh cilantro
3 cups (12 oz) shredded low-fat cheddar
1 10oz can enchilada sauce
8 whole wheat flour tortillas
reduced fat sour cream
chopped fresh cilantro

1. Heat oil in large nonstick skillet. Add onion & red pepper, cook 4-5 minutes until softened. Stir in pineapple, beans, green chiles & salt. Cook and stir until thoroughly heated. Remove from heat. Stir in 1/2 cup cilantro adn 2 cups of the cheese.

2. Spread 1 TB enchilada sauce on each tortilla. Spoon about 3/4 cup vegetable mixture over sauce. Roll up & place seam side down in baking dish.

3. In small bowl, mix reserved 1/3 cup pineapple juice & remaining enchilada sauce; pour over entire surface of enchiladas in baking dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil w/cooking spray & place over enchiladas (sprayed side down). Seal tightly & bake 35-40 min. at 350. Remove foil during last 5-10 minutes, until cheese is melted & sauce is bubbly. Top each enchilada with small spoonful of sour cream and sprinkle on some cilantro.

What I did: I used dried cilantro, so I added it in with the pineapple, beans, etc. I don't think I added the salt, and I used more than 8 tortillas. I made it in 2 small pans & froze one for another day and I can't remember if I put 5 or 6 enchiladas in each pan, but I definitely got more than 8 out of the recipe. Also, not a big deal, but if you have the time, let the veggie mixture cool off before adding the cheese - it might be easier to fill the enchiladas w/o melted cheese stringing everywhere

Source: Thanks Mindy! And if I remember correctly, you said this was a Weight Watchers recipe.