It is the season of hot and I am so grateful to have my sun oven. I used it again for our enchiladas. It was so fun to put it all together in the house and then take it outside and just forget about it for a while. I set up the oven at 5:00 (that takes maybe 15 seconds), put dinner in it at 5:30 and we ate at 6:30. It was hot and delicious. Because the pan that fits easily in the oven is round I just layered my enchiladas like a birthday cake.
It was so good I realized I had to blog about it. Of course, that was after I started eating. Maybe next time I will move the fork for the picture. I am always thrilled to find a yummy dinner that does not involve meat. Especially in the summer since meat is meant for times of cold and famine. Even the lettuce was fresh from my garden. It feels so good.
Pineapple-black bean enchiladas
2 teas veg. oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (1 cup)
1 20 oz can pineapple tidbits, drained
½ cup pineapple juice, reserved
1 15 oz can black beans, drained and rinsed
1 4 1/2 oz can chopped green chilies
1 tes salt
½ cup chopped fresh cilantro
3 cup shredded cheddar cheese
1 10 oz can mild enchilada sauce
8 wheat flour tortillas
½ cup sour cream
8 teas chopped fresh cilantro
Heat oven to 350 degrees. Spray a 9x13 glass pan with oil. Heat oil in a skillet. Add onion and pepper, cook 4-5 min. or until soft. Stif in pineapple, beans, green shilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in ½ cup cilantro and 2 cups of the cheese.
Spread 1 Tb. Enchilada sauce on each tortilla. Spoon about ¾ cup mixture over sauce on each . Roll up tortillas; place seam side down in baking dish.
In small bow. Mix reserved 1/3 cup juice and remaining enchilada sauce, pour over entire surface of enchiladas. Sprinkle with remaining cheese. Cover with oil sprayed sheet of foil, sealing tightly. Back 35-40 min. remove foil during last 5-10 min. Top each enchilada with 1 T sour cream and 1 teas. Cilantro. Serves 8.
2 teas veg. oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (1 cup)
1 20 oz can pineapple tidbits, drained
½ cup pineapple juice, reserved
1 15 oz can black beans, drained and rinsed
1 4 1/2 oz can chopped green chilies
1 tes salt
½ cup chopped fresh cilantro
3 cup shredded cheddar cheese
1 10 oz can mild enchilada sauce
8 wheat flour tortillas
½ cup sour cream
8 teas chopped fresh cilantro
Heat oven to 350 degrees. Spray a 9x13 glass pan with oil. Heat oil in a skillet. Add onion and pepper, cook 4-5 min. or until soft. Stif in pineapple, beans, green shilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in ½ cup cilantro and 2 cups of the cheese.
Spread 1 Tb. Enchilada sauce on each tortilla. Spoon about ¾ cup mixture over sauce on each . Roll up tortillas; place seam side down in baking dish.
In small bow. Mix reserved 1/3 cup juice and remaining enchilada sauce, pour over entire surface of enchiladas. Sprinkle with remaining cheese. Cover with oil sprayed sheet of foil, sealing tightly. Back 35-40 min. remove foil during last 5-10 min. Top each enchilada with 1 T sour cream and 1 teas. Cilantro. Serves 8.
4 comments:
Looks yummy and amazing! I want your sun oven...are they expensive? That is so cool. Would you please post this recipe on tried and true so that we can find it easily in the future. Pics and all....do it! Thanks I love ya. Also you need to post your whole wheat pizza dough recipe too. I use it all the time now. And I love it. But if I posted it then I would have to take credit for it....and credit goes to my awesome big sis!
That does look good! That is an amazing oven too!!
Hi, Becky,
This is SO FUN!!! Thank you for inspiring me to PLAY with my sun oven more!! You are AMAZING!!
Shelly
That looks great Mom! I had dinner with Amy last night and she has lots of questions about the sun oven too!
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