Easy Enchiladas (WW)

• canola oil↗2 teaspoons
• hot italian style turkey sausage, casings removed↗1⁄2 lb
• red bell pepper, chopped↗1
• onion, finely chopped↗1
• chili powder↗1 teaspoon
• ground cumin↗1⁄2 teaspoon
• stewed tomato with juice1 cup
• canned black beans, rinsed and drainked↗3⁄4 cup
• pinto beans, rinsed and drained↗3⁄4 cup
• black pepper↗1⁄8 teaspoon
• four 6-inch corn tortilla
• shredded cheddar cheese (recipe calls for fat-free cheese, but I used regular cheese)1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 350. Spray shallow 2 quart casserole dish with nonstick spray.

2. 2

   Heat oil in large nonstick skillet over medium heat. Add sausage, bell pepper, and onion and cook, breaking sausage apart with wooden spoon, until browned, about 8 minutes.

3. 3

   Add chili powder and cumin and cook, stirring, 1 minute.

4. 4

   Stir in tomatoes with their juice,black beans, pinto beans, and black pepper. Reduce heat and simmer about 5 minutes.

5. 5

   Place tortillas on work surface. Evenly spoon sausage mixture down center of each tortilla and roll up to enclose filling.

6. 6

   Place enchiladas seam side down in prepared casserole dish and sprinkle evenly with cheddar.

7. 7

   Bake enchiladas until heated through and cheese is melted, about 30 minutes. Let stand 3 minutes before serving.