Enchiladas

Serves: 4
WW Points: 8

Ingredients:
2 teaspoons canola oil
1/2 pound turkey sausage -- casings removed
1 red bell pepper -- seeded and chopped
6 scallions -- sliced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup stewed tomatoes -- canned
3/4 cup black beans, canned -- rinsed and drained
3/4 cup chickpeas, canned -- rinsed and drained
1/8 teaspoon white pepper -- freshly ground
4 6-inch flour tortillas
1/2 cup Monterey jack cheese -- shredded

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

Place the tortillas on a work surface; spoon the turkey mixture down the center of the tortillas, then roll them into cyninders. Place, seam side down, in a baking dish; sprinkle with cheese. Bake until heated through and the cheese is melted, 30-35 minutes. Let stand 10 minutes before serving.

Nutritional Analysis:
Per Serving: 397 Calories; 15g Fat (33.8% calories from fat); 21g Protein; 46g Carbohydrate; 9g Dietary Fiber; 43mg Cholesterol; 1068mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

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