Leftover Steak Enchiladas

Recipe by TishT
READY IN: 40mins


  • 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


  • 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.