Black Bean and Pineapple Enchiladas

This is a recipe I just kind of made up. I think it's really yummy, and I like how healthy it is. It's also so easy. I think every time I make it the amounts of the ingredients change a little bit, but here is the recipe as best as I can write it down:

6 whole-wheat tortillas
1 14 oz can green enchilada sauce (mild)
1 8 oz can salsa verde
1 can low-sodium black beans
1 can pineapple tidbits
2 large tomatoes, chopped
1-2 TBS cilantro, chopped
1 small bunch of green onions/scallions, chopped

Black pepper, to taste

Ground cumin, to taste

1 cup monterey jack or mozzarella cheese, grated

In a bowl, mix the chopped tomatoes, chopped cilantro, chopped green onions, pepper, ground cumin, and drained pineapple. Drain the can of black beans and pour most of them into a strainer to rinse off the salty liquid. Mash the remainder of the beans in the can to make them kind of pasty. Add all the beans to the bowl. Add just a little bit of the enchilada sauce, a tablespoon or so, and mix.

Fill each tortilla with a few large spoonfuls of the filling, roll them up, and put them seam side down in a 9X13 inch baking dish. You should be able to fit 6 enchiladas in the pan, which should use up all of the filling. Pour the rest of the enchilada sauce and the salsa verde over the enchiladas. Bake, covered with foil, in a 350 degree oven for 35 minutes. Remove the foil, sprinkle the grated cheese over the enchiladas, and bake uncovered for another 5 minutes or so. Let the enchiladas sit for a few minutes before dishing up.