Leftover Steak Enchiladas

Total Time
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 :)

Ingredients Nutrition

  • 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 13 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


  1. Coat a 9 X 9 baking dish with cooking spray and set aside.
  2. Coat a medium sized skillet with cooking spray and saute onions until softened.
  3. Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup).
  4. Cook until mixture is thickened.
  5. Add corn kernals and 1 cup of cheese and mix well.
  6. Spoon 1/4 of the mixture into the center of each tortilla and roll up.
  7. Place enchiladas seam side down in the prepared baking dish.
  8. Preheat oven to 350ºF.
  9. Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese.
  10. Bake for 15 - 20 minutes or until bubbly.
  11. 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.
  12. If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.
Most Helpful

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

Debbie Watson-Smith October 19, 2008

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.

MakinDinner May 13, 2014

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!

Waverly August 01, 2013