Pineapple Black Bean Enchiladas (Maridyn Weatherly)

2 t vegetable oil
1 large yellow onion, chopped
1 medium red pepper, chopped
1 20 oz can pineapple tidbits, drained. Reserve 1/3 c juice
1 15 oz can black beans, drained and rinsed
1 4 oz can green chili's
1 tsp salt
1/2 c chopped cilantro
3 c shredded cheddar cheese
8 tortillas
mild red enchilada sauce
sour cream

Saute onion and pepper in oil 4-5 minutes. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove from heat and add cilantro and 2 cups of the cheese. Spread 1 T enchilada sauce on each tortilla and ¾ cup mix inside tortilla. Roll up and place seam side down. Mix remaining enchilada sauce and pineapple juice and pour on top. Sprinkle with remaining cheese. Cover with foil and back on 350 for 35-40 minutes. Remove foil for last 10 minutes. Top with sour cream and cilantro.