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
Ingredients
- 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)
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl combine pineapple, sour cream, 1 cup cheese and black beans.
- Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish.
- 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.
- Cover with foil and bake for 30 minutes.
Ingredients
- 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
- Combine the avocado and lime juice and stir to coat the avocado well.
- Add the rest of the ingredients and combine well. Serve immediately.
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