Sausage Meat Enchiladas

I've been buying Sausage meat for use in spaghetti sauces but one day I bought sausage meat when there was already a bunch in the freezer so I decided to make something new. This was an on the fly recipe that I just happened to take photos for as I was making it. At first I thought it would be a little dry, because I only topped it with tomatoes instead of salsas, but with the use of the tomatoes it turned out great! The saltiness of the feta and the spices in the Sausage meat meant that I didn't need to add any additional spices.

Ingredients:
6 - Tortilla Shells
1/2 - lb Sausage Meat
1/2 - White Onion
1/2 - Yellow (or Orange) Pepper
4 - Mushrooms
2 - Vine Tomatoes
1/4 - Cup Chickpeas
1/4 - Cup Corn
1/4 - Cup Black Beans
1/4 - Cup Feta crumbled
1/2 - Cup Old Cheddar Cheese
Olive oil

Directions:
Pre-heat oven to 350 degrees.
Chop up the white onion.

Chop up the mushrooms.

Chop up yellow pepper.

Fry the onion, mushroom and pepper over medium-low heat until the onions are translucent.

In a separate frying pan, fry the sausage meat over medium heat.

 Chop up the tomatoes and set aside.

Open the cans of Chickpeas, Corn and Black Beans. Rise under water and combined.

Add the Chickpea, Corn and Black Bean mixture to the onions. Reduce heat to low and mix everything together.

At this point the Sausage meat should be done. Turn off the heat.

Shred up the cheddar cheese.

Oil a baking dish.

Place the tortilla shells flat on a cutting board.

Add Sausage meat.

Add veggie mixture.

Crumb on some feta cheese.

Top with Tomatoes.

Roll and place fold side down in baking dish.

Repeat.

Top with remaining chopped tomato.

And Cheese.

Bake in the oven for 15 minutes covered (My dish had a glass lid). After the 15 minutes has completed, take off the lid and increase the temperature to Broil for 5 more minutes until the cheese crisps up.

Plate and Serve!