Leftover Steak Enchiladas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 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.