I don’t normally post on the weekends, but I’ve been going through my photos and realized that I have quite a few dishes that I have not posted about that are gathering dust. This one, for instance, is from back in February, and I have some that are even older. So why haven’t I posted about them? Well, I don’t like the photos!! Most of my photos are not anything compared to some bloggers out there, but I don’t ever want the photo to scare people away from making a recipe, thinking that it doesn’t look that great, so it probably doesn’t taste that great. In fact, some of my worst photos are of some of the most tasty things I’ve made – mostly because we couldn’t wait to eat while I tried to make it look it’s best!
So now, I’m going to try doing a “Bad Photo Sunday” so that I can post some of these recipes.
I am an enchilada fan. I used to make them a lot – especially on those throw-something-together nights, because you can basically do just that – throw them together. That being said, most of the enchiladas I make are not authentic Mexican, but delicious nonetheless. These were no exception. I was a little worried about them when I started them, though. They come from a Weight Watchers cookbook, and they contain no enchilada sauce. This is something I am used to having, so they seemed a bit dry going together. So when we sat down to eat and discovered that we both really liked them, it surprised us! As written, there is still 400 calories per enchilada, and even though they were good, I would still consider adding a few more calories and pouring some enchilada sauce over the top.
So don’t let the photo fool you! Despite the less than perfect photo, these were still delicious!
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