Almost a week!

I made it almost a week without blogging! How dare I!

I have noticed that the more I write this thing, the more hits it gets on Google analytics, which is so much fun to watch!

Anyway - not much new with us. Still waiting to hear about jobs for Tom. *Sigh* Hopefully something will happen for us soon.

My Rav is in the shop right now - just getting an oil change. That girl has 190,000+ miles on her and is still going strong! Gotta love Toyotas (well, the ones that don't try to kill you anyway).

Dinner tonight was excellent - I made pineapple black bean enchiladas and they were just too tasty! Pretty darn easy to make, too, which is good when I am in a hurry to get to Sylvan.
Anyway, here is the recipe (as I made it):

Ingredients:
2 teaspoons vegetable oil (I used olive oil)
1 large yellow onion, chopped (I used a medium onion)
1 medium red bell pepper, chopped (I used 1/2 a large red pepper - still made about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 tablespoon red pepper flakes (my addition)
1 can (15 oz) black beans, drained, rinsed
1/2 cup chopped fresh cilantro (I probably used more - I lurve cilantro)
3 cups shredded reduced-fat Cheddar cheese (I used a mexican blend)
1 can (10 oz) enchilada sauce (calls for medium - we only had hot)
8 flour tortillas (calls for 8 or 9 inch - we had 12 inchers, so I used those)
Reduced fat sour cream (for garnish)

Directions:
         1. Heat oven to 350 degrees. Spray 13x9-inch glass baking dish with cooking spray (no, I didn't make Tom try it). In a 12-inch skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, and red pepper flakes. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in cilantro and 2 cups of the cheese.
        2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla (I used a spatula). 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 1/3 cup 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 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with sour cream and chopped cilantro if you like.