Beef & Pineapple Enchiladas

Directions

Slice the jalapeño lengthwise and scrape out the seeds with a spoon. Cut off the stem and dice the remaining parts of the pepper. Mince the garlic. Sauté the jalapeño and garlic with vegetable oil in a large skillet over medium heat for one to two minutes, or until the garlic is soft. Add the ground beef to the skillet and continue to sauté until it is fully browned. Drain and rinse the black beans, then add them to the skillet along with the chili powder and salt. Stir to combine and heat through. Drain the pineapple chunks, then roughly chop them into smaller pieces . Slice the green onions. Pull the cilantro leaves from the stems and give them a rough chop. Turn the heat under the skillet off, then stir in the pineapple, green onions, and cilantro. Preheat the oven to 375 degrees. To make the enchilada sauce, combine the vegetable oil, flour, and chili powder in a medium pot. Turn the heat on to medium and whisk the ingredients together. Once the mixture begins to bubble, continue to whisk and cook for one minute. Add the water, tomato paste, cumin, garlic powder, cayenne, cocoa, and salt. Whisk to combine and allow the mixture to come up to a simmer, at which point it will thicken. Turn the heat off. To make the enchiladas, warm the tortillas in the microwave, 4-6 at a time, covered with a damp paper towel. Fill each tortilla with about 3 tablespoons of the beef mixture, then roll it up. Place the filled and rolled enchiladas in a casserole dish, seam side down. Repeat until all of the filling is used . Pour the sauce over top and bake in the preheated 375 degree oven for 30 minutes, or until the edges of the tortillas are crispy and the sauce is bubbling.