April 24, 2008

Easy Enchiladas

I made these enchiladas the other night & they were surprisingly good, so I thought I'd share the recipe:

Easy Enchiladas

Makes 4 Servings

2 teaspoons canola oil
1/2 lb hot Italian (turkey) sausage, casings removed
1 red bell pepper, seeded & chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup canned stewed tomatoes
3/4 cup canned black beans, rinsed & drained
3/4 cup canned chickpeas, rinsed & drained (could use pinto beans instead)
1/8 teaspoon freshly ground white pepper
Four 6" flour tortillas
1/2 cup shredded reduced-fat Monterey Jack cheese

1. Preheat the oven to 350; spray a 2-quart casserole with nonstick cooking spray. In a large nonstick skillet, heat the oil. Saute the sausage & bell pepper, stirring frequently to break up the sausage, until browned, 6-8 minutes. Add the chili powder & cumin; cook, stirring, 1 minute. Stir in the tomatoes, beans, chickpeas & pepper. Reduce the heat & simmer 5 minutes.

2. Place the tortillas on a work surface; spoon the sausage mixture down the center of the tortillas, then roll them into cylinders. Place, seam-side down, in the baking dish; sprinkle with the cheese. Bake until heated through & 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 Carbohydrate, 7 g Dietary Fiber, 23 g Protein, 140 mg Calcium.
Weight Watchers POINTS per serving: 4.

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