Pineapple-Black Bean Enchiladas

2 teaspoons vegetable oil
1 large green bell pepper - chopped
1 medium red bell pepper - chopped
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup sour cream
8 teaspoons chopped fresh cilantro

1. Heat oven to 350*. Spray 9x13 glass dish with cooking spray. In 12 inch skillet, heat oil over medium heat. Add bell peppers; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.

2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas, place seam side down in baking dish.

3. In small bowl, mix reserved pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

4. Bake 35-40 minutes, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.