Ole! Pineapple Enchiladas and Avacado Lime Salsa

Monday, February 28, 2011

We usually have something Mexican-inspired every week at home... but I was getting tired all the same 5 or 6 ingredients all the time, even if they were in a taco salad one week and over nachos the next. This meal is a great way to mix up your Mexican and give it a tropical twist! The salsa is based off one my mom came up with years ago that quickly became one of my favorites.  :)

The wheat tortillas do have a slightly different texture than the traditional flour ones do (as whole wheat pasta does) but they are much healthier. :) This can also be made a vegan dish by using vegan sour cream and cheese substitutes. Nacho Mom's has a great vegan queso.  :)

Pineapple Enchiladas 


  • 1 (20 ounce) can crushed pineapple, drained and crushed
  • 1/4 cup sour cream (or a vegan substitute)
  • 2 cups shredded Cheddar cheese, divided (or any Mexican queso)
  • 1/2 can of black beans, drained and rinsed
  • 1 (10 ounce) can enchilada sauce, divided
  • 6 (8 inch) wheat tortillas
  • Black olive for topping (optional)

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl combine pineapple, sour cream, 1 cup cheese and black beans.
  3. Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish.
  4. Fill tortillas with mixture, roll and place in baking dish. Pour on the rest of the enchilada sauce and sprinkle with remaining cheese and olives, if desired. 
  5. Cover with foil and bake for 30 minutes.   
 Avocado Lime Salsa 
  • 2 ripe avocados, chopped in small pieces
  • 2 Tbs lime juice
  • 1  can white corn (drained) 
  • 1/4 red onion, diced
  • Adobo (or garlic), cumin, and cayenne 
  • 1 tomato, chopped (optional) 
  • 1 Tbs. Olive oil
  1. Combine the avocado and lime juice and stir to coat the avocado well. 
  2. Add the rest of the ingredients and combine well. Serve immediately. 


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