Sausage and Vegetable Breakfast Enchiladas

• OO1 tbsp olive oil
• RB1 red bell pepper · diced
• SW1 small white onion · diced
• BS2 cup baby spinach
• GB1 lb ground breakfast sausage
• LE6 large eggs · beaten
• DG1 packet diced green chiles · 4-ounce can
• PB1 packet pinto beans · 15-ounce can, rinsed and drained
• RE1 1/2 cup red enchilada sauce
• MF8-10 medium flour tortillas
• MC2 cup Mexican-blend cheese

Préparation

1. 1

   Heat olive oil in a large nonstick skillet over medium-high heat. Sauté the bell pepper and onion for 5 minutes until soft, then stir in the spinach until wilted.

2. 2

   Add the breakfast sausage to the skillet, cooking for 6–8 minutes until browned and crumbled. Drain any excess grease.

3. 3

   Stir in the green chiles and pinto beans until thoroughly combined.

4. 4

   Pour in the beaten eggs and stir frequently for 1–2 minutes, until lightly scrambled but still soft. Remove the pan from the heat.

5. 5

   Fold 1 1/2 cups of the cheese into the filling mixture and season with salt and pepper to taste.

6. 6

   Preheat your oven to 190°C. Spread 1/4 cup of enchilada sauce across the bottom of a 13x9-inch baking dish.

7. 7

   Divide the filling among the tortillas, rolling each one tightly and placing them seam-side down in the prepared baking dish.

8. 8

   Cover the rolls with the remaining enchilada sauce and sprinkle the remaining 1/2 cup of cheese on top.

9. 9

   Bake uncovered for 15 minutes, or until the cheese is melted and bubbling.