Place a large sauté pan on medium high heat and add the olive oil. Once heated, add the ground sausage and cook, stirring occasionally until the sausage is fully cooked and crumbled. Drain the fat from the pan and place the pan back on the stove. Continue cooking on medium heat. Add the diced, roasted bell peppers and the drained black beans. Cook for 2-3 minutes or until all ingredients are heated through.
Next, whisk the 24 eggs together with the orange juice. Add them to the pan and continue cooking, stirring occasionally until all the eggs are fully scrambled. Once the eggs are fully cooked, add the fresh cilantro and season with salt and pepper.
Warm the tortillas in the microwave for approximately 1-2 minutes or until they are just soft and pliable enough to roll without cracking. If using corn tortillas, microwave in a covered glass container so that they steam and do not crack when rolled.
When you are ready to assemble the enchiladas, organize all ingredients in front of you on a clean workstation. Place 2-3 tablespoons of the egg and sausage mixture onto the center of each tortilla and roll them tightly. Arrange them in a large casserole pan. Once all of the tortillas are rolled and arranged tightly into a casserole pan you will pour the Texas Pete® Restaurant Buffalo Wing Sauce over the enchiladas to completely cover them. Follow by covering the enchiladas with all of the shredded cheddar cheese.
Place the casserole pan into the oven to bake for approximately 20-30 minutes or until the all the cheese is melted and slightly browned and an internal temperature has reached 155 degrees.
While the enchiladas are baking, prepare the spicy sour cream. Mix the sour cream with the Texas Pete® Garlic Hot Sauce and combine well. Season with salt and pepper.
Serve the enchiladas with a dollop of the spicy Texas Pete® Garlic Hot Sauce spiked sour cream for dipping.