Prep 20 mins
Cook 20 mins
We had a little steak left over and since it wasn't big enough for the whole family I came up with these :)
- cooking spray
- 1 cup onion, chopped
- 1 cup cooked steak, cut in 1/4-inch - 1/2-inch dice
- 15 ounces black beans, rinsed
- 1 1⁄3 ounces taco seasoning mix
- 2 ears fresh corn, kernals cut off, approx 1 1/4 cup
- 2 cups cheddar cheese, shredded and divided
- 2 cups prepared enchilada sauce
- 40 inches flour tortillas
- Coat a 9 X 9 baking dish with cooking spray and set aside.
- Coat a medium sized skillet with cooking spray and saute onions until softened.
- Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup).
- Cook until mixture is thickened.
- Add corn kernals and 1 cup of cheese and mix well.
- Spoon 1/4 of the mixture into the center of each tortilla and roll up.
- Place enchiladas seam side down in the prepared baking dish.
- Preheat oven to 350ºF.
- Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese.
- Bake for 15 - 20 minutes or until bubbly.
- Note: These can be frozen ahead by preparing the enchiladas through #7, bagging in a kit, the sauce in one bag, enchiladas separate, and cheese topping.
- If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.
this was excellent. I am not a black bean fan, and substituted cannelini beans and it was still great. I will definitely be making this again
This was a very tasty recipe! I will make it again. I did make a change, instead of taco seasoning, I used my own spice blend of fresh cilantro, garlic, curry powder (just a pinch), hungarian paprika, and chili powder.
This was my first time making enchiladas. We had leftover tri-tip that I used. I one-and-a-halfed the recipe, more or less. I simmered the sauce for about 10 minutes before adding the corn and cheese. I used a 9x12 baking dish and squeezed 6 enchiladas in. Baked at 350 for 20 minutes. We all liked it!