Easy Enchiladas

Name: Easy Enchiladas
Prep time: 15 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 pound sweet Italian pork sausage; 1 large red bell pepper; 1 medium onion; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 14.5 oz can stewed tomatoes; 1 cup black beans; 1 cup pinto beans; 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

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
6 servings
Calories
442 kcal
Course
Main Course
Cuisine
Mexican

Easy Enchiladas

Heidi Pena

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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.

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Ingredients

Servings

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

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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.

Notes

adapted from Weight Watchers New Complete Cookbook
adapted from Weight Watchers New Complete Cookbook
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Show Details

Calories 442kcal (22%) Carbohydrates 48g (16%) Protein 20g (40%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Trans Fat 0g Cholesterol 53mg (18%) Sodium 1221mg (51%) Fiber 10g (40%) Sugar 8g (16%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 442 kcal

% Daily Value*

Calories	442kcal	22%
Carbohydrates	48g	16%
Protein	20g	40%
Fat	17g	26%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Trans Fat	0g	0%
Cholesterol	53mg	18%
Sodium	1221mg	51%
Fiber	10g	40%
Sugar	8g	16%