Ingredients

2 Tsp. Canola Oil
1/2 lbs. hot Italian Turkey sausage - casings removed
1 Red Bell Pepper, seeded and chopped
6 scallions, sliced
1 Tsp. Chili powder
1/2 Tsp. Ground Cumin
1 Cup canned stewed tomatoes
3/4 Cup Canned Black Beans, rinsed and drained
3/4 Cup Chickpeas, rinsed and drained
1/8 Tsp. freshly ground white pepper
4 6" Flour Tortillas
1/2 Cup Shredded Reduced-Fat Monterey Jack cheese

Method

1) Preheat Oven to 350 degrees. Heat oil in a large non-stick skillet. 2) Saute the sausage, bell pepper, and scallions - stirring frequently to break up the sausage, until browned - about 6-8 minutes.
3) Add the chili powder and cumin. Cook, stirring for one minute.
4) Stir in the tomatoes, beans, chickpeas and pepper. Reduce heat and simmer 5 minutes.
5) Place the tortilla on a plate and spoon the mixture down the center of the tortilla. Then roll them up.
6) Place them seam side down on a baking dish (sprayed with non-stick cooking spray). Sprinkle the cheese over the top of the enchiladas.
7) Bake until heated through and the cheese is melted - 30-35 minutes. Let stand 10 minutes before serving.
8) Serves 4. (4 points)
9) Serve to greedy children