2 tablespoons olive oil
4 cloves garlic, minced
1 onion, diced
1 green, red, or yellow bell pepper, diced
1 anaheim or banana pepper, diced
1 jalapeño, diced
1 (14 ounce) can black beans, drained and rinsed
1 (6 ounce) can diced green chiles
1 cup crushed pineapple, drained
1/4 cup fresh cilantro, roughly chopped
salt and pepper, to taste
8 medium sized tortillas
1 (15 ounce) can enchilada sauce, divided
1. Preheat oven to 350 degrees Fahrenheit. Heat olive oil in skillet and add garlic, onion, and peppers. Saute for about 5 minutes. Peppers will still have a little crunch.
2. Stir in black beans, green chiles, and crushed pineapple, sautéing until heated through. Finally, add fresh cilantro, and salt and pepper, to taste.
3. To prepare enchiladas, spread a thin layer of the enchilada sauce on the bottom of a 9x13" glass baking dish. Add a couple spoonfuls of the filling in each tortilla. If using whole wheat tortillas, they roll better without cracking if you heat them in the microwave for about 10 seconds.
4. Arrange enchiladas to fit in dish. Pour the remaining sauce on top. Put in the oven and bake for 20 minutes or until heated though and lightly browned.
Serve with a sprinkling of fresh cilantro and vegan sour cream.
Source of recipe: I was playing around in the kitchen, trying to use up some pantry items, and this is what I came up with.