Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Hot Sausage Links, casing removed & crumbled
- 1 can Cento Pinto Beans (15.5 oz)
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz)
- 1 jar Cento Yellow Pasta Sauce (25 oz)
- 8-10 Flour Tortillas
- 8 oz Mozzarella Cheese, shredded
- 1 tbsp Fresh Parsley, chopped
Directions
Preheat oven to 350°F. Heat the olive oil in a large skillet over medium-high heat. Add sausage and cook 7-8 minutes until browned. Add beans and peppers to the skillet and cook an additional 2-3 minutes, stirring as the mixture cooks. Remove from heat and set aside. In a 9âu20acx13âu20ac oven safe dish, add ½ jar of sauce to coat the bottom of the dish. On a clean surface, lay out a tortilla and add a pinch of cheese to the center. Next scoop a portion of the sausage mixture onto the cheese. Roll up the tortilla and place it into the baking dish with the seam facing down. Repeat until the dish is full, about 8 enchiladas. Using the remainder of the sauce coat the rows of enchiladas. Then cover with a generous amount of remaining mozzarella. Bake 15-20 minutes uncovered until cheese has melted and enchiladas are heated through. Remove from the oven and sprinkle with parsley. Serves 4.
