Pineapple and Black Bean Enchilada Pie

Healthy Mexican food almost seems like an oxymoron, but today I am defying that stereotype.  These aren’t your traditional red sauce cheese enchiladas, but instead are a unique take on Mexican food. This dish is a healthy, filling, vegetarian Mexican dish that is a spin on your traditional enchilada. It is chock full of vegetables and a surprise fruit: pineapple.  
A sweet and tangy filling of pineapple, corn, and beans is covered in enchilada sauce and layered between tortillas.  Then you top it off with cheese, carrots, and scallions.  With the layers of tortillas, you still get the same enchilada texture but in a portion size perfect for one person.  If you are feeling particularly ravenous (say if you moved yourself out of your college apartment like I did today), you can always add another layer of enchiladas to appease your appetite.  Don’t fear the strange combination: the sweet pineapple and crunchy carrots pair surprisingly well with enchilada sauce.  And tortillas with cheese can never be a bad thing, am I right?

1 cup dried black beans
6 cups hot water
1 cup tomato sauce
1/2 cup chicken broth
1 teaspoon cocoa powder
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon garlic salt
Olive oil
1 red onion, chopped
1 pineapple, coarsely chopped
1/2 cup green chiles
1 1/2 cups frozen corn
8 corn tortillas
4-6 ounces grated cheddar cheese
2 carrots, grated/shaved
4 scallions, chopped

In a large bowl, cover black beans with water.  Soak for 6-8 hours.  Drain and rinse.  In a large saucepan, combine black beans and 6 cups hot water.  Simmer for 1 1/2- 2 hours until tender.  Drain and set aside.
Preheat oven to 400°F.
In a large saucepan over medium heat, whisk together tomato sauce, chicken broth, cocoa powder, chili powder, cumin, and garlic powder.  Simmer for 15-20 minutes, until thickened.  Set aside.

In a large skillet, heat some olive oil over medium heat.  Add onion and cook for 2-3 minutes.  Add pineapple and chiles.  Cook for an additional 3-5 minutes.  Add frozen corn and cooked black beans; cook for 1-2 minutes.  Pour in enchilada sauce in skillet and mix.  Let simmer for 8-10 additional minutes.

Meanwhile, place four tortillas on a baking sheet.  Spread half of the filling over each tortilla.  Place the remaining tortillas on top.  Divide the remaining filling over the tortillas.  Top with cheese, grated carrots, and scallions.  Bake for 15-20 minutes, until cheese is melted. Top with sour cream, if desired.

Serves 4.

*Add in any shredded meat (chicken, pork, meat, ground beef) to make a non-vegetarian meal

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