Enchiladas

Prep Time: 15 minutes
Cook Time: 30 minutes

This recipe is adapted from The Collette Kitchen's Million Dollar Enchilada recipe.

2 tsp olive oil 
1/2 yellow onion (chopped)
1 red bell pepper (chopped)

1 20 oz. can of pineapple tidbits (drain and save juice)
1 15 oz. can of black beans (drain/rinse)
2-3 fresh chilis, chopped (or one 4.5 oz. can chopped green chilies)1 tsp salt
2 C shredded cheddar cheese 

3/4 C. of Tomatillo dressing (or green enchilada sauce)1/3 C pineapple juice (from pineapple tidbits)

8 whole wheat tortillas

Directions
Heat oven to 350 degrees fahrenheit.

Sauté onions & bell pepper in oil for 4-5 minutes. Stir in pineapple, black beans, green chilis, salt and cheese. Add tomatillo sauce. 

Spray a 13x9" pan. Fill each tortilla with mix and roll up.  Mix more tomatillo sauce and pineapple juice together and then spread evenly over the enchiladas. Sprinkle with cheese. Bake until cooked through and cheese is melted! You can cover with foil if your oven burns cheese easily. Enjoy!

Cafe Rio Tomatillo Dressing

Prep time: 10 minutes
Save for: up to one week in the refrigerator


1 cup sour cream 
1 envelope Ranch Salad Dressing (I used a tablespoon of ranch instead)
 6-8 tomatillos, husked and cut in half 
2 cloves garlic, minced 
Juice from 2 limes 
¼ cup freshly chopped cilantro

Combine all ingredients in a blender and blend until smooth. Enjoy on salads, burritos or enchiladas! Try my enchilada recipe.