Ingredients
Scale
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 small white onion, diced
- 2 cups baby spinach
- 1 pound ground breakfast sausage
- 6 large eggs, beaten
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 1/2 cups (12 ounces) red enchilada sauce, homemade or store-bought
- 8-10 medium flour tortillas
- 2 cups Mexican-blend cheese, divided (1 1/2 cups inside, 1/2 cup on top)
- optional garnishes: chopped cilantro, chopped red onions, crumbled or shredded cheese, avocado, sour cream
Instructions
- Sauté the veggies. Heat a large nonstick skillet over medium-high heat. Add the olive oil, red bell pepper and onion. Sauté for about 5 minutes until softened. Add the spinach and cook for 1 minute, just until wilted.
- Cook the sausage. Add the breakfast sausage and cook for 6–8 minutes, breaking it into crumbles, until fully cooked. Drain off any excess fat.
- Add chiles and beans. Stir in the diced green chiles and pinto beans until combined.
- Scramble the eggs. Pour in the beaten eggs and cook for 1–2 minutes, stirring frequently, just until lightly scrambled and still slightly soft. Remove from heat.
- Season. Stir in 1 1/2 cups of the Mexican-blend cheese until combined. Give the filling a taste test and season with salt and pepper if needed.
- Prep the baking dish. Preheat oven to 375°F. Spread 1/4 cup enchilada sauce in the bottom of a 13×9-inch baking dish.
- Assemble the enchiladas. Fill each tortilla with the sausage–egg–veggie mixture, roll tightly, and place seam side down in the baking dish.
- Top and bake. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining 1/2 cup cheese. Bake uncovered for 15 minutes, until the cheese is melted and bubbly.
- Serve. Garnish with chopped cilantro, chopped red onions, extra cheese, sliced avocado, and sour cream.