Sauté the veggies. Heat a large nonstick skillet over medium-high heat. Add the olive oil, red bell pepper and onion. Sauté for about 5 minutes until softened. Add the spinach and cook for 1 minute, just until wilted.

Cook the sausage. Add the breakfast sausage and cook for 6–8 minutes, breaking it into crumbles, until fully cooked. Drain off any excess fat.

Add chiles and beans. Stir in the diced green chiles and pinto beans until combined.

Scramble the eggs. Pour in the beaten eggs and cook for 1–2 minutes, stirring frequently, just until lightly scrambled and still slightly soft. Remove from heat.

Season. Stir in 1 1/2 cups of the Mexican-blend cheese until combined. Give the filling a taste test and season with salt and pepper if needed.

Prep the baking dish. Preheat oven to 375°F. Spread 1/4 cup enchilada sauce in the bottom of a 13×9-inch baking dish.

Assemble the enchiladas. Fill each tortilla with the sausage–egg–veggie mixture, roll tightly, and place seam side down in the baking dish.

Top and bake. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining 1/2 cup cheese. Bake uncovered for 15 minutes, until the cheese is melted and bubbly.

Serve. Garnish with chopped cilantro, chopped red onions, extra cheese, sliced avocado, and sour cream.