Tuesday, January 12, 2010
Going Meatless - Pineapple Black Bean Enchiladas
Lizzy sent me this recipe for Pineapple Black Bean Enchiladas. I was excited to try them because I love the combination of sweet & spicy. I wasn't sure how well they'd go over with Dylan though.
My rating - 8.5
Dylan's rating - 6
I used a red enchilada sauce because that's what I had on hand. I have a feeling that I'd rate these even higher with a green enchilada sauce like she suggests. They are filling & tasty.
Dylan wasn't as happy with these. I knew the pineapple would not be his favorite but I thought the enchilada sauce would counter it nicely. I really want to make these again, but I think that I may use half the amount of pineapple that the recipe calls for & fill in with some cubed potatoes. I think that would cut down on the sweetness a bit & the whole family would be happy.
Here's how you make potato cubes for burritos or enchiladas:
Preheat oven to 400 degrees. Salt diced potatoes & place in an oiled baking dish. Bake for 20 - 25 minutes or until tender.
***edited to add: I think these are even better the next day. I'm eating them as leftovers for lunch & they are amazing!