There is nothing I like more than an easy, relatively healthy, family pleasing recipe. This is one of our latest favorites. One small hint with cooked veggies and kids, the smaller I chop them, the more they seem to like them, so give that little tip a try.

1 onion, chopped (I used a red onion)

1 red pepper, chopped

1 green pepper, chopped

1 orange or yellow pepper, chopper

Saute the onion in a little olive oil and a dash of salt. When almost soft, toss in the peppers and saute until they are cooked to your liking. Remove from pan.

1 lb. ground beef until done, drain fat. Add:

1/4 cup taco seasoning (use less if your family doesn’t like spice. We like a little kick but nothig that burns.)

2/3 cup water

1 can black beans, drained

Let simmer until water is absorbed ( a few minutes), add the veggie mixture back to the pan.

Spray an 11 x 14 pan with non-stick cooking spray. Place a healthy amount of the beef mixture inside a flour tortilla, add a handful of shredded monterey jack cheese and roll up. Place overlapping sides on the bottom of the pan and continue the process until you have rolled all the mixture and cheese into the tortillas (mine made 15 enchiladas, squished tightly together in the pan, yours may make more or less. You may need two pans but will still have enough sauce).

Whisk together the following:

1 can of red enchilada sauce (I like La Parilla)

1 can of cream of mushroom soup, healthy request variety and

3/4 cup of milk

Pour the sauce mixture over the top of the enchiladas and sprinkle the top with cheese. Cook at 350 degrees for 30-40 minutes. Watch the top to make sure it doesn’t burn. If it starts to look too brown, put foil over the top until finished cooking. If you make them the day before or earlier in the day a refrigerate them, you may need to cook the full 40 minutes. They also freeze really well.

Serve over shredded lettuce and top with sliced avocado and sour cream. Enjoy!!

Related Reading

• green chili enchilada bake (gluten free)
• crock pot pork or chicken chalupa
• super fast and easy fish tacos

Frequently Asked Questions: Fajita Style Enchiladas

Can I freeze fajita style enchiladas?

Yes, they freeze really well. Assemble them in the pan, pour the sauce over, cover tightly, and freeze before baking. When you bake from cold or frozen, plan on the full 40 minutes and keep foil over the top for most of that time so the cheese does not brown before the center heats through.

How many enchiladas does this make?

One pound of ground beef with the peppers, onion, and black beans made 15 enchiladas for me, squished tightly into an 11×14 pan. Yours may make more or fewer depending on how full you roll them. If you need two pans, the sauce recipe still makes enough to cover both.

How do I get my kids to eat the peppers?

Chop them small. That is the whole trick, and it is the tip I would pass along above any other. The smaller the onion and peppers are chopped, the more my kids seem to like them — the vegetables disappear into the beef and cheese instead of standing out as separate bites.

Can I make these less spicy?

Use less taco seasoning. The recipe calls for 1/4 cup, which gives them a little kick but nothing that burns. Cut it back to two or three tablespoons for a milder version. The cream of mushroom soup and milk in the sauce also soften the heat considerably compared to straight enchilada sauce.