Filled with sausage, beans and veggies, these Easy Enchiladas are easy enough for a weeknight. This recipe is full of flavor and mild enough for the whole family.
I am an enchilada fan. I used to make them a lot – especially on those throw-something-together nights, because you can basically do just that – throw them together. That being said, most of the enchiladas I make are not authentic Mexican, but delicious nonetheless. These are also not authentic, but so, so good.
This enchilada recipe comes together pretty quickly, and is full of flavor. And the sausage makes these enchiladas a little bit different than any of the other enchilada recipes I make. This recipe is a great way to switch things up!
Ingredients in These Easy Enchiladas
Extra Virgin Olive Oil – You could also sub in another cooking oil of your choice.
Italian Pork Sausage – Most enchilada recipes call for beef or chicken, but these are a little different, as they call for sausage. I love the flavor the sausage brings to these enchiladas. You could sub in another protein of your choice, but you may need to add in some additional spices.
Red Bell Pepper & Onion – These vegetables add substance and lots of flavor.
Chili Powder & Cumin – These are spices that you’ll find in many enchilada recipes. You could also add in some oregano or a touch of cayenne pepper.
Stewed Tomatoes – Stewed tomatoes are tomatoes that have been cooked, sliced into rings and then canned. Diced tomatoes could be substituted, especially if you prefer smaller chunks of tomatoes.
Black Beans and Pinto Beans – I love the combination of both kinds of beans, but once again, feel free to use all of one or the other.
Salt and Pepper – It’s very important to season the filling to taste.
Whole Wheat Flour Tortillas – I’m trying to keep these a little more on the healthier side so they have whole wheat tortillas. Regular flour tortillas will work as well. These are not traditional enchiladas, but f you want to use corn tortillas, you will probably need more than 8 tortillas.
Enchilada Sauce – You can use any brand you want, but make sure you use a sauce that you like!
Monterey-Jack Cheese – I love Monterey-Jack because it is mild, but sub in colby jack to add a bit more flavor.
Tips For Making Enchiladas
- Make sure not to skip the step where you spread some of the sauce on the bottom of the baking dish. This will help the enchiladas to not stick to the pan. It also ensures that the outside of the tortilla gets covered in enchilada sauce.
- Microwave the tortillas for about 30 seconds to make them more pliable.
- These enchiladas can be frozen. I suggest freezing them before baking them, and then cooking them straight from the freezer when you are ready to make them. Cook them covered with foil for about 45 minutes, then uncover and continue to bake until cooked through.
- Serve the enchiladas with cilantro, sliced green onions, sour cream, or any other toppings you love.
More Enchilada Recipes
Cream Cheese Chicken Enchiladas
White Chicken Enchiladas
Sweet Potato and Black Bean Enchiladas
Chicken, Black Bean and Zucchini Enchiladas with Creamy Green Chile Sauce
Beef and Bean Enchiladas
Cheddar Beef Enchiladas
Easy Enchiladas
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound sweet Italian pork sausage
- 1 large red bell pepper seeded and chopped (about 1 cup)
- 1 medium onion chopped (about 1 cup)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 14.5 oz can stewed tomatoes
- 1 cup black beans drained and rinsed
- 1 cup pinto beans drained and rinsed
- salt and pepper to taste
- 8 6-inch whole-wheat flour tortillas
- 1 10 oz can enchilada sauce
- 1/2 cup shredded Monterey-Jack cheese
Instructions
- Preheat the oven to 350ºF. Spray a 9x13” baking dish with nonstick cooking spray.
- Heat the oil in a large skillet over medium heat. Add the sausage, bell pepper and onion and cook, stirring frequently and breaking up the sausage. Cook until the sausage is browned and the vegetables are soft, 6-8 minutes. Add the chili powder and cumin and cook for 1 minute. Stir in the tomatoes, black beans, and pinto beans. Season to taste with salt and pepper. Reduce the heat and simmer for 5 minutes.
- Spread about 1/3 of the can of enchilada sauce over the bottom of the baking dish. Place a tortilla in the dish and spoon some of the filling down the center of the tortilla. Roll up and push to the side of the dish. (The outside of the tortilla will now be coated in the sauce.) Continue with the remaining tortillas and filling, rolling the enchiladas in the sauce as the dish gets fuller.
- Pour the remaining sauce evenly over the top of the rolled enchiladas. Top with the cheese. Bake until the enchiladas are heated through and the cheese is melted, 30-35 minutes. Let stand for 10 minutes before serving.
Anonymous says
Hi- I found your blog and this enchilada recipe because I was looking for a way to use turkey sausage in a low calorie/point way. I am doing the weight watchers program and was excited to find this recipe. I know you gave the calorie content, but do you remember the points value? I could figure it myself if you could tell me the fat and fiber content?
Toni says
Oops. I see it is in your original post. 400 per enchilada, hmmm. I like the idea of adding a sauce, I don’t think it would add that much more calories. It might add more nutritional value, especially if it was a tomatillo sauce.
Toni says
I’m wondering if you could tell us the nutrition info on those, mainly the calories and how many enchiladas per serving. I want to give those a try.
Kelly-Jane says
It’s really frustrating as a blogger to cook comething fabulous and have a picture that you are not pleased with, such is life… I think they look good though!
Brilynn says
I’ve got a backlog of ‘bad photos’ too and the older they are, the more likely they are to be bad because I probably took them in the winter when there was zero light available.
Veron says
It’s hard to take photos of food , they lose appeal very fast. But these look delicious Deborah, I don’t know why you thought otherwise.