Easy Enchiladas (Ww)

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

1. Preheat oven to 350. Spray shallow 2 quart casserole dish with nonstick spray.
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. Add chili powder and cumin and cook, stirring, 1 minute.
4. Stir in tomatoes with their juice,black beans, pinto beans, and black pepper. Reduce heat and simmer about 5 minutes.
5. Place tortillas on work surface. Evenly spoon sausage mixture down center of each tortilla and roll up to enclose filling.
6. Place enchiladas seam side down in prepared casserole dish and sprinkle evenly with cheddar.
7. Bake enchiladas until heated through and cheese is melted, about 30 minutes. Let stand 3 minutes before serving.

canola oil, hot italian style turkey sausage, red bell pepper, onion, chili powder, ground cumin, tomato, black beans, pinto beans, black pepper, cheddar cheese

Taken from www.food.com/recipe/easy-enchiladas-ww-518575 (may not work)