Leftover Steak Enchiladas with Corn, Black Beans, and Cheddar Recipe
This delicious Steak Enchiladas recipe utilizes leftover steak combined with fresh corn, black beans, and a blend of flavorful sauces. Wrapped in warm tortillas and baked to perfection with melted cheese, these enchiladas make for a satisfying and easy meal perfect for using up leftover steak while delivering a hearty Mexican-inspired dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Main Ingredients
- 1 lb combination of leftover steak (finely chopped or ground sirloin)
- 10 large tortilla wrappers
- 1 16 oz can low-sodium black beans
- 1 tablespoon olive oil
- 2 ears fresh sweet corn (or 2 cups frozen sweet corn)
- 1 small white onion, diced (optional)
- 1 4 oz can chopped chili peppers
- 1/2 cup red salsa
- 3 10 oz cans red enchilada sauce
- 1/2 cup chopped cilantro leaves
- 2 cups shredded cheese
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking your enchiladas.
- Prepare baking dishes: Spray two 9x11 inch baking dishes with a non-stick coating to prevent sticking during baking.
- Cook the corn: Heat the olive oil in a skillet over medium heat. Add the corn and sauté until it is nicely browned, which will enhance its sweetness and flavor.
- Sauté onions: Add the diced white onions to the skillet with the corn and cook until they become soft and translucent, adding sweetness and depth to the filling; this step is optional.
- Mix filling: Transfer the corn and onions to a large mixing bowl. Add the chopped leftover steak, black beans, salsa, chopped chili peppers, 1 can of enchilada sauce, 1 cup of shredded cheese, and chopped cilantro. Mix thoroughly until all ingredients are well combined.
- Coat baking dish: Pour 1 can of enchilada sauce on the bottom of one 3-quart baking dish and spread evenly to prevent sticking and add flavor.
- Assemble enchiladas: Lay a tortilla flat and spoon 3-4 tablespoons of the steak mixture onto it. Roll the tortilla tightly into an enchilada shape and place it seam side down in the baking dish. Repeat this process for all tortillas.
- Add sauce and cheese: Pour the remaining 2 cans of enchilada sauce evenly over the rolled enchiladas. Then sprinkle the remaining shredded cheese on top to create a gooey, melted cheese layer when baked.
- Bake enchiladas: Place the baking dishes uncovered in the preheated oven and bake for 30 minutes, allowing the cheese to melt and the flavors to meld together.
- Serve: Remove the enchiladas from the oven and serve hot with optional sour cream, additional salsa, and cilantro garnish to enhance the flavor and presentation.
Notes
- If you prefer a spicier enchilada, increase the amount of chopped chili peppers or add fresh jalapeño slices.
- Leftover steak should be finely chopped or ground to ensure even distribution throughout the filling.
- You can substitute the shredded cheese with your preferred type such as cheddar, Monterey Jack, or a Mexican blend.
- To make this recipe vegetarian, omit the steak and add extra black beans or sautéed vegetables instead.
- Make sure to warm tortillas slightly before rolling to prevent them from cracking.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven to retain texture and flavor.