Easy Enchiladas
Source of Recipe
Cooking Light Critics Message Board
List of Ingredients
2 t. canola oil
1/2 hot Italian turkey sausage, casings removed
1 red bell pepper, seeded and chopped
6 scallions, sliced
1 t. chili powder
1/2 t. ground cumin
1 cup canned stewed tomatoes
3/4 c. canned black beans, rinsed and drained
3/4 c. chick peas, rinsed and drained
1/8 t. ground white pepper
4 - 6" flour tortillas
1/2 c. shredded reduced-fat Monterey Jack cheeseRecipe
1. Preheat the oven to 350 degrees F. spray a two-quart casserole with nonstick cooking spray. In a large nonstick skillet, heat the oil. Sauté the sausage, bell pepper and scallions, stirring frequently to break up the sausage until browned, 6 - 8 minutes. Add the chili powder and cumin; cooking, stirring, one minute. Stir in tomatoes, beans, chickpeas and white pepper. Reduce heat and simmer 5 minutes.
2. Place the tortillas on a work surface; spoon the turkey sausage mixture down the center of the tortillas, then roll into cylinders. Place seam-side down in the baking dish; sprinkle with the grated cheese. Bake until heated through and the cheese is melted, 30-35 minutes. Let stand 10 minutes before serving.
Per serving: 404 calories, 14 g Total Fat, 3 Saturated Fat, 49 mg cholesterol, 1,265 mg Sodium, 48 g Total Carbos, 7 g fiber, 23 grams of Protein, 140 mg Calcium.
Writer's notes: I couldn't find reduced-fat monterey jack so I used regular, and skipped the canola oil. I couldn't find turkey sausage crumbled so I bought Jenny-O links and then chopped it up. It worked fine. I used whole-wheat flour tortillas to increase the fiber a bit. I think 30 to 35 minutes is a bit long; I would say more like 15 or 20; my tortillas came out a little crunchy.
4 servings
4 points each
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