My favorite go-to recipe lately is black bean pineapple enchiladas. Not only are they delicious, but they are so easy to fix it’s hard to find a reason not to make them every night.

 

pineapple black bean enchiladas recipe

They’re also easy to fix ahead of time and pop in the oven just before dinner time or pop in the freezer for another day.

They’re also easy to drop on the floor if you’re tired. {And yes, I did eat them. They’re too good not too.}

Black Bean Pineapple Enchiladas

8 whole wheat tortillas

2 cans black beans, drained & rinsed

1 can crushed pineapple {if you have the really big can, only use half}

1/2 packet low sodium taco seasoning

2 chilies in adobo, diced

1 can enchilada sauce {or make your own enchilada sauce}

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Mix together black beans, enchiladas, taco seasoning, and chilies. Scoop into whole wheat tortillas. Fold in edges of tortillas and place in baking dish. IMG_2080

Top with enchilada sauce.

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{Not going to lie, these are so good I’ve even used spaghetti sauce in a pinch. Not bad. Not as good though.}

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Bake at 350 for 20 minutes, then broil on high until edges start to brown.

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You can certainly add cheese before you broil the enchiladas, but I promise you won’t even miss it if you don’t.

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They’re also delicious smothered in a pile of jalapenos and served with a Pale Pale Ale to wash away the heat. Mmmm,

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Saranac Pale Pale Ale…if you like IPAs and hoppy beer, I definitely recommend giving this one a try.

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