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Recipes - Beef and Pineapple Enchiladas Recipe

Recipe Name

Beef and Pineapple Enchiladas

Submitted by service learning
Recipe Description A delicious twist to regular enchiladas
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 10 Cook Time (minutes) 50 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
tablespooncanola oil
2
clovegarlic minced
1
pepperjalapeno pepper
1/2
poundground beef
1
can (15 oz)black beans, canned, Bush's
1/2
tablespoonchili powder
1/4
teaspoonsalt
1
cup, crushed, sliced, or chunkspineapple, canned 20 oz
2
medium (4-1/8\" long)green onions
12
tortillas (approx 7-8tortilla, corn
2
tablespooncanola oil
2
tablespoonsall-purpose flour
2
tablespoonschili powder
2
cups (8 fl oz)water
1
can (6 oz)tomato paste
1/2
teaspoonSpices, ground cumin
1/2
teaspoongarlic powder
1/4
teaspooncayenne pepper
1
teaspoonsalt
Steps
Sequence Step
1Slice the jalapeño lengthwise and scrape out the seeds with a spoon. Cut off the stem and dice the remaining parts of the pepper. Mince the garlic. Sauté the jalapeño and garlic with vegetable oil in a large skillet over medium heat for one to two minutes, or until the garlic is soft.
2Add the ground beef to the skillet and continue to sauté until it is fully browned. Drain and rinse the black beans, then add them to the skillet along with the chili powder and salt. Stir to combine and heat through.
3Drain the pineapple chunks, then roughly chop them into smaller pieces (save the remaining half of the can for another use). Slice the green onions. Pull the cilantro leaves from the stems and give them a rough chop. Turn the heat under the skillet off, then stir in the pineapple, and green onions.
4Preheat the oven to 375 degrees. To make the enchilada sauce, combine the vegetable oil, flour, and chili powder in a medium pot. Turn the heat on to medium and whisk the ingredients together. Once the mixture begins to bubble, continue to whisk and cook for one minute. Add the water, tomato paste, cumin, garlic powder, cayenne, and salt. Whisk to combine and allow the mixture to come up to a simmer, at which point it will thicken. Turn the heat off.
5To make the enchiladas, warm the tortillas in the microwave, 4-6 at a time, covered with a damp paper towel. Fill each tortilla with about 3 tablespoons of the beef mixture, then roll it up. Place the filled and rolled enchiladas in a casserole dish, seam side down. Repeat until all of the filling is used (makes about 12 6-inch enchiladas, or 8 8-inch enchiladas
6Pour the sauce over top and bake in the preheated 375 degree oven for 30 minutes, or until the edges of the tortillas are crispy and the sauce is bubbling






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