Brunch Enchiladas

Ingredients and Weight:

• 1 pound ground breakfast sausage
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas (6 inches)
• 1 (12 ounce) container sour cream
• 1 (8 ounce) package shredded cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, brown the ground breakfast sausage over medium heat. Drain off any excess grease.
3. Stir in the black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and black pepper. Cook for 5 minutes, or until heated through.
4. Spread 1/2 cup of the sausage mixture down the center of each tortilla. Roll up the tortillas and place them seam side down in a 13x9 inch baking dish.
5. Top with the sour cream, cheddar cheese, and Monterey Jack cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

• Calories: 320
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 520mg
• Carbohydrates: 30g
• Protein: 15g

Dish Characteristics:

• Savory and flavorful
• Filling and satisfying
• Perfect for brunch, lunch, or dinner

User Comments:

• "These enchiladas were a hit with my family! They were so easy to make and tasted delicious."
• "The sausage and bean filling was perfect, and the cheeses melted together perfectly."
• "I loved that these enchiladas were a bit different from the usual Tex-Mex fare."
• "I would definitely recommend these enchiladas to anyone looking for a quick and easy meal that's also packed with flavor."
• "I made these for a brunch party and they were a huge success. Everyone raved about how good they were."

Special Precautions and Tips:

• Be careful not to overfill the tortillas, or they will be difficult to roll up.
• If you don't have a 13x9 inch baking dish, you can use a 12x8 inch dish. The enchiladas may be a bit more crowded, but they will still cook through.
• Serve the enchiladas with your favorite toppings, such as salsa, guacamole, or sour cream.