Tag Archives: mexican

Pineapple-Black Bean Enchiladas with Tomatillo-Basil Green Sauce


‘What an odd recipe!’ you might be thinking to yourself. Well, despite an odd name this dish is delicious. ‘But why pineapple and basil?’ you may ask. Foodie Fights! I would reply. Yes everyone, my very first blogging competition!


As I’ve already proven on this blog, I love enchiladas, and although it was not the first dish my mind jumped to for the competition they turned out better than I could have expected. I have been wanting to try making green enchiladas for a while and basil seemed like the perfect way to make the sauce extra green! Sadly, of course, I wasn’t thinking when I added chili powder to the sauce, so it’s not really that green, but the lightness and spice of a green enchilada sauce is there, and this time it has the added flavor of basil. Although I was a little nervous about just throwing basil in willy-nilly it really did upgrade enchiladas to a summer dish and it complemented the sauce really well.


And that other ingredient, pineapple? Well, you wouldn’t normally put pineapple in enchiladas either, but when my dear friend Sarah swore by a recipe for pineapple-black bean enchiladas I knew I had a match made in heaven. Enchiladas are sometimes a time-consuming dish to make, but they aren’t difficult. The flavor combination of the black beans, pineapple, red pepper, and onion was delicious, the softness of everything and the combining flavors of the peppers, onion, and pineapple together was really surprisingly wonderful, especially when compared to the bright flavor of the sauce.


The sauce does take some time to make, but you could make it on a weekend and refrigerate or even freeze it until needed. Green sauces keep color really well if/when frozen, so both the tomatillos and basil would maintain their lovely verdant appeal even if you made the sauce in advance.


Pineapple-Black Bean Enchiladas with Tomatillo-Basil Green Sauce
adapted from here and here


Green Enchilada Sauce
1 pound peeled and washed tomatillos
1 medium white onion (coarsely chopped)
1/4 cup olive oil
4-6 cloves garlic (minced)
1 1/2 teaspoon cumin
1 tablespoon mild chili powder (next time I would use spicy roasted chiles to achieve spice and maintain green color)
1 4oz can diced green chilies
4 cups chicken broth
1/2 cup packed basil leaves

Pineapple-Black Bean Enchiladas
2 teaspoons olive oil
1 large yellow onion (chopped)
1 medium red bell pepper (chopped)
1 medium pineapple (peeled and finely diced)
1 15oz can black beans (drained)
1 4oz can chopped green chiles
8 whole wheat flour tortillas (taco size)
3 cups shredded Monterey Jack or Pepper Jack cheese
1/2 cup chopped fresh cilantro/basil mixture (for garnish)
1/2 cup reduced-fat sour cream (for garnish)


In a medium sauce pan over medium heat, place the olive oil, onions and garlic and cook until soft. Add the broth, tomatillos, cumin, chili powder (or spicy roasted chilies) and green chilies and bring to a boil.

Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft (about 30 minutes). Cool until room temperature. At this point, you may refrigerate sauce for later or freeze. When ready, process sauce with blender, food processor, or with an immersion blender. Right when you are about the blend the sauce add the basil leaves and blend sauce until smooth.

Preheat oven to 350°F.

Remove the edible flesh from the pineapple and dice it fine. To this bowl add the black beans and green chilies. Let the flavors meld while you dice the onion and pepper.

Saute the onion and pepper with the oil in a medium skillet over medium heat until they are tender and the onion is translucent. Add the onion/pepper mix to the pineapple/black bean mixture.

Pour a small amount of sauce into the bottom of a 13×9 baking dish so that the enchiladas don’t stick to the bottom of the pan. Taking your tortillas one at a time, dip them in the remaining sauce, spoon them full of the pineapple/black bean filling, roll it up, and place it seam side down into the pan. Repeat until pan is full. Pour enough remaining sauce into the pan to submerge the enchiladas. Top with shredded cheese and bake for 30 minutes or until bubbly. Garnish with sour cream, fresh cilantro or basil, lime wedges, or whatever else you’d like!


The Foodie Fights Competition has begun! Vote below!

Who Won Battle Pineapple Basil?(surveys)


Chicken Mole Enchiladas

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After: DSC_0042

As a friend once said, “I love enchiladas, they’re like delicious food already partly digested.” (or something like that). These chicken mole enchiladas pack a real wallop of flavor and have a wonderful saucy texture. The spiciness of the sauce and the creaminess of the chicken filling all with the brightness of a squeeze of lime juice is really divine!


The sauce is really what makes these enchiladas special. Mole is a red sauce with dark chocolate in it. I know, it sounds a little weird, but the dark chocolate really helps to mellow out the sauce and complements the smokiness of the chipotle peppers really nicely.


The chicken filling is really easy to make, which is nice since the sauce is the real star and a bit time intensive. If you wanted to have this as a weeknight meal you could make all of the component parts ahead of time and then simply assemble and bake when you are ready for dinner!

Chicken Mole Enchiladas
Adapted from Kirsten’s Home Cooking

For the enchiladas:
6-10 flour or corn tortillas (taco size)
4 bone-in skin-on chicken thigh, cooked and shredded
3/4 c light sour cream
one bunch green onions, chopped (white and green parts)
3 c grated cheddar, divided (1 cup and 2 cups)
Salt and Pepper

For the Mole Sauce:
The fat rendered from cooking 2 slices bacon (or equivalent amount cooking oil)
1 large onion, diced
2 ribs celery, diced
1 medium carrot, diced
4 chipotle peppers packed in adobo sauce
2 TBS adobo sauce
4 cloves garlic
1/4 c warm water
1 14 oz can whole tomatoes, with juices
2 c chicken broth
1/4 c dark chocolate, chopped finely
Salt and pepper

Directions for Mole Sauce:
Saute onion, carrot and celery in bacon fat (or substitute) until softened, about 5-10 minutes. Once vegetables have softened place them in a blender with the peppers, adobo sauce, tomatoes, garlic and water. Puree until smooth.

Return mixture to saucepan and add chicken broth. Simmer on high heat for 20-30 minutes until sauce has reduced and thickened. Stir in chocolate until melted. Salt and pepper to taste, keep sauce warm.

Directions for Enchiladas:
Mix chicken, sour cream, green onions and 1 cup cheese in a bowl. Salt and pepper to taste. Make sure that the chicken forms a nice solid mixture; tweak amount of sour cream as necessary.

Lay out tortillas, fill with chicken mixture.

Roll tightly and lay seam side down in a glass or metal 13×9 baking dish that has a thin layer of mole sauce already spread on the bottom (to prevent sticking and burning).

Cover with remaining sauce.

Top with remaining 2 cups cheese, more if you feel it’s necessary.

Bake at 325 for 30 minutes, or until golden brown and bubbling. Let stand a few minutes before serving.

Serve with rice and beans with lime wedges and additional sour cream on the side!