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.
Sandy says
MMM, those look delic! I love making enchiladas and I’ll throw in whatever is in the cupboard & fridge … rice, beans, olives, sour cream. YUM.
Ann says
Food photos are such a tricky business… but these look pretty great! I love enchiladas with a passion. Must try your recipe…
Rosie says
Your photos always look stunning to me deborah, don’t hide them away. Your enchiladas look tempting and delicious!
Rosie x
maybahay says
hi deborah, like you i get frustrated when i’ve cooked something i absolutely love and then feel that the photos don’t do them justice. but then, we’re here for scrumptious food and recipes-not just photos!
that enchilada looks like real food to me and i bet it was delish.
Sophie says
I looove sausage, but haven’t eaten it since before I had my gallbladder removed because I usually can’t stomach the fat-content. Do you know if the turkey sausage you used is lighter? I am looking for an alternative, I have a craving! 🙂
Mary says
I usually take 20 photos for every 1 photo I post. And I think these enchiladas sound great! I have a weight watchers recipe for “skinny chimichangas” that’s delicious, but nothing special to look at!
ashley says
love this idea! i hate it when the photos come out so crappy you don’t want to post the recipe (although i don’t think the photo is that bad really!)
noble pig says
I think they look good but that’s a good weekend thing to start. You could be like weekend herb blogging and have people host. The dishes that they make will never go to waste becuase of the ugly photo!
I think you would have lots of submissions.
Kevin says
I am an enchilada fan as well though I don’t make them often enough. I have a folder with a bunch of photos that did not turn out that great as well…
Elle says
Hahaha–I love this idea! I have some of those, too, and one of them in enchiladas. It’s just not easy to get to look right!
I’m sure these are delicious, they look really good!
You should hold an event, so everyone can submit their not-so-great photos!
Emiline says
Bad photo Sundays sounds like a great idea! I have a couple of posts that I’m storing up, like you. You might as well post them since you went to all of the time, work, money, etc.
I love enchiladas. They look tasty to me.
Sylvie says
If you think that’s a bad photo, you should see some of the once I’m hiding. 😉
Vicarious Foodie says
This is a great idea and I wish I thought of it first! Some of my favorite dishes are ones that aren’t very photogenic, and I usually don’t even bother trying. But your idea to celebrate those dishes is wonderful. I love it!
Kalyn says
I get so frustrated when I cook something good and don’t like the photo, so I can really relate to this!
glamah16 says
I can get past the pictures and just imagine how good they are!
Madam Chow says
I can empathize with how hard it is to take photos of food, particularly of something brown! But your blackberry pie bars look amazing!