This is a great Saturday brunch that you can prepare Friday evening for a slow, lazy Saturday morning. The only step you’ll have in the morning is to pop it in the oven! Serve it with hash browns or roasted red potatoes with pico de gallo on the side. And although this is a rather filling meal (the tortillas are huge!), it only comes to 204 calories per enchilada.
Ingredients
1/2tbspextra virgin olive oil
1red bell pepperdiced
1oniondiced
6fully cooked turkey sausage linkssliced or diced
4ounce can diced green chilies
15 ounce can reduced sodium black beans rinsed and drained
108 inchwhole wheat tortillasI used La Tortilla Factory Low Carb Original Size
4eggs
6egg whites
1cupskim milk
1/2tspgarlic powder
1tspchili powder
1/2 tspcumin
1/2tspsalt
1/4 tspblack pepper
1cupSargento 4 Cheese Mexican Shredded Cheeseif not available, any Mexican blend cheese will work
Instructions
Grease a 9x13-inch casserole dish with nonstick cooking spray and set aside
Heat a large skillet over medium-high heat and add the oil, red bell pepper, and onion.Cook for 4-6 minutes, until they begin to get soft.
Lower the heat to medium-low and add the sausage, diced green chilis and black beans, cooking for an additional 1-2 minutes. Remove the skillet from the heat.
Fill each tortilla with ⅓ cup of the filling and roll each tortilla, placing them seam side down in the prepared dish.
In a large mixing bowl, whisk together the eggs, egg whites, milk, garlic powder, chili powder, cumin, salt, and pepper.
Pour the egg mixture over the enchiladas and tightly cover the casserole dish with foil.Store in the refrigerator for several hours, to overnight.
When ready to bake, preheat the oven to 350° F and bake covered for 40-45 minutes, or until the eggs are mostly set.
Uncover and evenly sprinkle the Sargento® 4 Cheese Mexican Shredded Cheese overall the enchiladas,and bake an additional 5 minutesor until the cheese is melted.