Pineapple Black Bean Enchiladas

2 teaspoons vegetable oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 (20 oz.) can pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 (15 oz.) can black beans, drained and rinsed
1 can (4.5 oz.) chopped green chilies
1 tsp. salt
1/2 c. chopped fresh cilantro
3 cups shredded cheddar cheese
1 (10oz.) can mild enchilada sauce
10 flour tortillas

Heat oil over medium heat add onion and bell pepper, cook 4-5 minutes or until softened.  Stir in pineapple, beans, green chilies and salt.  Cook and stir until thoroughly heated.  Remove skillet from heat.  Stir in 1/2 c. cilantro and 2 cups of cheese.  Spoon and spread 1 T. enchilada sauce into each tortilla.  Spoon about 3/4c. vegetable mixture over sauce on each.  Roll up tortillas, place seam side down in baking dish sprayed with cooking spray.  In small bowl, mix reserved 1/3 c. pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish.  Sprinkle with remaining 1 cup cheese.  Bake covered at 350 for 35-40 minutes.  Remove foil during last 5-10 minutes of baking.

Thawed: 350 for 40 minutes covered.  Uncover for 10 additional minutes to melt the cheese.
Frozen: 350 for 1 hour and 40 minutes.  Uncover for 15 additional minutes to melt the cheese.

I may possibly be making salsa as well. (Does salsa freeze well?)
Salsa
1/4 c. red onion
handful of cilantro
1 tsp. minced garlic
2 14 oz. cans Mexican stewed tomatoes
4 oz. can green chilies
1 tsp. lemon juice
1 jalapeno slice
Blend in food processor or blender.

You're on your own with the chips;)

June

For this next exchange I'll be making the pot pie again. Hope that's OK with everyone.

Exchange for June

Hey girls! Its time to start thinking about our meal exchange for next month. Lets right now plan on June 7th at 8pm. You can give it a few days to decide for sure if you want in on the next exchange but let us know as soon as you do and lets nail down a for sure RSVP by May 31st. Also have your recipe posted on this blog by the same day. We were missing some last month so lets try and get them all in. I know there has been some issues in posting. Hopefully they are fixed now. Or just FB message it and I'll put it on.  All rules still apply but here are a few things that should be considered when planning your recipe.

*Quite a few have voiced that we no longer do "crock pot" meals. Heated up in the crock pot ok but all meals must be cooked. We have become so lazy with this, the thought of planning to throw it in in the morning seams unbearable :)

*Nutrition should be taken into consideration as well. Fresh is always best! Every time something is cooked, frozen then reheated it looses some of its nutritional value. With that said, please try and not used canned, processed or already frozen foods. Of course its going to need to happen sometimes. Just try and put your best foot forward with it. If using, lets say frozen peas, keep them frozen in the assembly process so they aren't cooked then frozen again. Use fresh, not already frozen meats. Things like that. Chopping can be a pain when you need to chop a million veggies. (Use that food processor) Just know you only have to do it once a month!

*Each family is to get a good 6 servings out of your meal.

*In my ward (San Destin) a sweet young family lost their Mother. If you would like to make an extra meal or surrender one of yours at the exchange, please let me know. I will be contacting Bro. Marquez to let him know to make freezer room for some meals. I will deliver them after. 

FYI Last month I used my Kitchen Aid with the paddle attachment to shred my chicken. It. Was. Amazing!!

*Also, we have all been doing recipe research on line. Post on the FB page ideas of recipes that you like to help other decide what to make. 

Okey Dokey? Thanks everyone!U