Pineapple-Black Bean Enchiladas!

My mom made this AMAZING dinner for us last week. I just can't help but share the recipe with you:

Ingredients:
2 tsp. vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz.) pineapple tidbits, drained (reserve 1/3 cup juice)
1 can (15 oz.) black beans, drained & rinsed
1 can (4.5 oz.) chopped green chiles
1 tsp. salt
1/2 cup fresh cilantro, chopped
3 cups shredded cheddar cheese
1 can mild enchilada sauce
8 whole wheat flour tortillas
1/2 cup sour cream

Preparation Directions:

1. Heat oven to 350 degrees Fahrenheit. Spray 9x13" glass baking dish with cooking spray. In 12-inch 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 cheese.

2. Spoon and spread 1 Tbsp 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. 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. Cover dish with foil.

4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking until cheese is melted and sauce is bubbly. Serve with sour cream and chopped cilantro.

Enjoy! You're in for a treat!