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Thursday, March 19, 2009

Easy (and Healthy) Enchiladas


2 teaspoons canola oil
1 pound hot Italian turkey sausage, casings removed (I used mild Italian pork sausage)
2 red bell peppers, seeded and chopped
2 onions, finely chopped
2 teaspoon chili powder
1 teaspoon ground cumin
1 14.5oz can tomato sauce
1 14.5oz can black beans, rinsed and drained
1 14.5oz can pinto beans, rinsed and drained
1/4 teaspoon ground black pepper
16 (6-inch) flour tortillas (I used whole wheat)
1 small jar of enchilada sauce
Shredded Colby Jack cheese (eyeball it... use as much or as little as you like... cheddar or a taco cheese blend would be great as well!)


Preheat the oven to 350F. Spray a 2-quart baking dish with non-stick spray.

In a large skillet, heat the oil. Cook the sausage, bell pepper and onion, stirring frequently to break up the sausage. Cook until browned, about 6-8 minutes. Add the chili powder and cumin; cook, stirring for 1 minute. Stir in the tomatoes, both beans, and pepper. Reduce heat and simmer for 5 minutes.

Place the tortillas on a work surface. Spoon the mixture down the center of the tortilla, then roll the tortilla up. Place it, seamside down, in the baking dish. Repeat with the remaining tortillas. Pour the enchilada sauce down the centers of the enchiladas. Sprinkle the rolled enchiladas with the cheese. Bake until heated through.

Makes 8 servings... 2 enchiladas = 1 serving

No doubt that this makes a ton of food... You can cut easily cut this recipe in half, but I say make it in two batches and call friends over... or make 8 and freeze the left over filling... another use for the left over filling would be to serve it over rice.

It's awesome!

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