Hawaiian Enchiladas

                         

     I know it may sounds weird, but Pineapple and Black Beans in Enchiladas are good y'all!!!  If it makes you feel any better, I vacillated before finally deciding to give this a go.  What sounds good in my mind doesn't always translate to oven.  This is the perfect vegetarian dish, my husband agreed you don't even miss the meat.  Not to mention, each of these 8 are very hearty and filling.  So, the next time you are wanting to try a little something different than standard fare, give this a whirl, you won't be sorry!

Ingredients for 8 Enchiladas~

1 Tablespoon Olive Oil

1 chopped Onion

1 Tablespoon chopped Garlic

Dash Cayenne Pepper

1 chopped Red Bell Pepper

20oz can drained Pineapple Tidbits in juice, reserve liquid 

15oz can drained Black Beans

1 cup Salsa

2oz Plant Based Protein Crumbles ( I used Longeve, or sub with desired protein or feel free to omit)

4oz can chopped Green Chiles

Dash Salt, to taste

1/2 cup chopped fresh Cilantro

3 cups shredded Cheddar Cheese

10oz can mild Enchilada Sauce

8 Low Carb Tortillas

Sour Cream, as garnish as desired

Cilantro, as garnish as desired

     Add Oil, Onion, Garlic and Cayenne to skillet til starting to soften, add Bell Pepper to skillet til Onions are golden brown.  Stir in drained Pineapple, Beans, Salsa, Protein, Chiles and Salt til heated thru.  Remove from heat, stir in the 1/2 cup Cilantro and 2 cups Cheese.  Using a 9X13 or 7X11 pan (I covered mine with Parchment), spread 1 Tablespoon Sauce on Tortilla and top with 1/8th of filling, roll up and put in pan, repeat 7 more times.  Add reserved juice to Sauce can to rim, stir and then pour over top of Enchiladas, sprinkle with remaining Cheese, cover with foil and bake at 350 for 30 minutes, remove foil and bake another 10 minutes.  Remove, garnish with Sour Cream and Cilantro as desired.  I served with Cilantro Lime Rice.  Absolutely divine.  Enjoy  :)