Ingredients
2
teaspoons 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 in juice, drained, 1/3 cup juice reserved
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (4.5 oz) Old El Paso® chopped green chiles
1
teaspoon salt
1/2
cup chopped fresh cilantro
3
cups shredded reduced-fat Cheddar cheese (12 oz)
1
can (10 oz) 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
Description
Traditional Enchiladas Take A Healthful Vegetarian Twist In A Sassy Dish Filled With Fruity Flavors.
Pillsbury
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