I get comments on this blog all the time how decadent my cooking is. I know it is meant as a compliment and I take it as such. However, I need to confess that I do not eat like this every night. As a matter of fact most nights are less than exciting. The good Dr. Food and I allow ourselves to cook something outrageous on the weekend. Most the time for friends. So, lets take a glimpse into a typical weekday meal.
That is turkey sausage that you are seeing there.
Throw it into a pan with some vegetables and add garbanzo beans and black beans.
Throw into a flour tortilla and put some low fat tasteless cheese on top.
Don't hate me. It is never too late to come clean.
from Weight Watchers New Complete Cookbook
2 teaspoons canola oil
1/2 pound hot Italian turkey sausage, casings removed (I used sweet Italian pork sausage)
1 red bell pepper, seeded and chopped
1 onion, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup canned stewed tomatoes
3/4 cup canned black beans, rinsed and drained
3/4 cup canned pinto beans, rinsed and drained
1/8 teaspoon ground black pepper
4 (6-inch) flour tortillas (I used whole wheat)
1/2 cup shredded reduced-fat Monterey Jack cheese
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. Sprinkle the rolled enchiladas with the cheese. Bake until heated through and the cheese is melted - 30 to 35 minutes. Let stand for 10 minutes before serving.
Makes 4 servings