Pineapple-Black Bean Enchiladas

2 tsp vegetable oil
1 c chopped onion
1 red pepper, chopped
1 can pineapple tidbits, drained
1/3 c pineapple juice
1 can balck beans, drained and rinsed
1 can chopped green chillis
1 tsp salt
1/2 c chopped fresh cilantro
3 c cheddar cheese, grated
1 can enchilada sauce
8 flour tortillas
1/2 c sour cream

Heat oven to 350.
Heat oil in a non stock skillet.
Add onion and red pepper.
Cook 4-5 minutes.
Stir in pineapple, beans, green chiles and salt.
Cook until throughly heated.
Stir in cilantro and 2 c cheese.
Spread 1 tbsp enchillada sauce on each tortilla.
Spoon 3/4 c of vegi mixture over sauce.
Roll up tortillas and place seam side down in 9x13 baking dish.
Mix pineapple juice and remaining enchillada sauce.
Pour over tortillas.
Sprinkle with reaming cheese.
Cover with foil and bake for 40-45 minutes, removing foil for the last 5-10 minutes.