Sunday, October 22, 2006

Pineapple Enchiladas

Everyone loves these vegetarian Pineapple Enchiladas. The recipe was developed by a nutritionist for the Pillsbury Bake-Off contest.

Update: The link is no longer working. After much googling, I found the recipe:

Pineapple-Black Bean Enchiladas (8 servings, 6-points each)

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

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.

1 Serving: Calories 330 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 1110mg; Total Carbohydrate 48g (Dietary Fiber 7g, Sugars 17g); Protein 19g Percent Daily Value*: Vitamin A 20%; Vitamin C 40%; Calcium 40%; Iron 15% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 
*Percent Daily Values are based on a 2,000 calorie diet.

Sunday, October 01, 2006

Stuffed 8-Balls

These look cuter than they taste! The filling was delicious, but the zucchini was a little tough. Maybe I didn't bake them long enough? This recipe was based from one on Recipezaar. I didn't measure the veggies, and used a mixture of miniature cherry tomatoes (left whole), chopped red, yellow, & orange tomatoes, red pepper, mushrooms, and onions.
I scooped out the round zucchini as though they were pumpkins turning into Jack-O-Lanterns. Next time, I will poke a few holes in the bottom of the zucchinis and bake them on a 2-pan broiler pan; allowing them to drain some of the water that the vegetable mixture creates.
Lastly, I sprinkled with cheese and baked some more. I really want to make a typical stuffed bell pepper recipe (I found one that uses ground lamb and rice) and replace the bell pepper with the 8-ball zucchini.