Sausage and Vegetable Breakfast Enchiladas
These protein-packed enchiladas feature a hearty blend of breakfast sausage, scrambled eggs, pinto beans, and crisp bell peppers. Perfect for hosting a group or prepping nutritious morning meals ahead of time.
Ingrédients
- 1 tbsp olive oil
- 1 red bell pepper · diced
- 1 small white onion · diced
- 2 cup baby spinach
- 1 lb ground breakfast sausage
- 6 large eggs · beaten
- 1 packet diced green chiles · 4-ounce can
- 1 packet pinto beans · 15-ounce can, rinsed and drained
- 1 1/2 cup red enchilada sauce
- 8-10 medium flour tortillas
- 2 cup Mexican-blend cheese
Préparation
- 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
Add the breakfast sausage to the skillet, cooking for 6–8 minutes until browned and crumbled. Drain any excess grease.
- 3
Stir in the green chiles and pinto beans until thoroughly combined.
- 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
Fold 1 1/2 cups of the cheese into the filling mixture and season with salt and pepper to taste.
- 6
Preheat your oven to 190°C. Spread 1/4 cup of enchilada sauce across the bottom of a 13x9-inch baking dish.
- 7
Divide the filling among the tortillas, rolling each one tightly and placing them seam-side down in the prepared baking dish.
- 8
Cover the rolls with the remaining enchilada sauce and sprinkle the remaining 1/2 cup of cheese on top.
- 9
Bake uncovered for 15 minutes, or until the cheese is melted and bubbling.