Easy Enchiladas

Easy Enchiladas

Recipe adapted from Weight Watchers New Complete Cookbook

8 servings

4 points per serving

2 t canola oil (I don't use this, just a nonstick skillet with some nonstick cooking spray)

1 lb ground turkey

2 red bell peppers, seeded and chopped

¼ c chopped onion

2 t chili powder

1 t ground cumin

one can diced tomatoes

one can black beans, rinsed and drained

one can pinto beans, rinsed and drained

¼ t black pepper

8 taco sized flour tortillas

1 c shredded reduced-fat cheese

1. Preheat oven to 350; spray a 9x13 with nonstick cooking spray. In a large nonstick skillet, heat the oil. Saute the turkey, peppers, and onion, stirring frequently to break up the turkey, until browned, 6-8 minutes. Add the chili powder and cumin; cook, stirring, 1 minute. Stir in the tomatoes, beans, and black pepper. Reduce heat and simmer 5 minutes.
2. Place the tortillas on a work surface, spoon the turkey 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 and the cheese is melted, 30-35 minutes. Let stand 10 minutes before serving.

We don’t usually serve anything with this, except some fat free sour cream. It’s very filling and somewhat spicy, so adjust to your tastes. If you have too much filling, it’s great the next day over a baked potato!