Enchiladas named favorite recipe

This year, General Mills added a new category to its Pillsbury Bake-Off, where people could vote at the Bakeoff.com Web site for their favorite recipe.

One of the voters, Tonya Roope of Alameda, Calif., was randomly chosen to come to the Bake-Off. If the recipe she voted for turned out to be the top vote-getter, Roope would also win $1 million. Unfortunately for Roope, she hadn't voted for the Pineapple Black-Bean Enchiladas made by Mary Iovinelli Buescher.

Besides netting Buescher $10,000 as America's Favorite Recipe, the dish also won a $10,000 3-A-Day of Dairy Award for being delicious, nutritious and containing at least one serving of milk, cheese or yogurt per recipe serving.

PINEAPPLE-BLACK BEAN ENCHILADAS

2 teaspoons vegetable oil

1 large yellow onion, chopped (about 1 cup)

1 medium red bell pepper, chopped (about 1 cup)

1 20-ounce can pineapple tidbits, drained

1/3 cup pineapple juice, reserved

1 15-ounce can black beans, drained, rinsed

1 4 1/2 -ounce can chopped green chilies

1 teaspoon salt

1/2 cup chopped fresh cilantro

3 cups (12 ounces) shredded low-fat cheddar cheese

1 10-ounce can mild enchilada sauce

8 whole wheat flour tortillas (8- or 9-inch)

1/2 cup reduced-fat sour cream

8 teaspoons chopped fresh cilantro

Heat oven to 350 degrees. Spray a 13-by-9-inch glass baking dish with cooking spray. Heat oil in a 12-inch nonstick skillet. Add onion and bell pepper; cook 4 to 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 cup cilantro and 2 cups of the cheese.

Spread 1 tablespoon enchilada sauce on each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.