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;)