Leftover Steak Enchiladas

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

Directions

1. 1

   Coat a 9 X 9 baking dish with cooking spray and set aside.

2. 2

   Coat a medium sized skillet with cooking spray and saute onions until softened.

3. 3

   Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup).

4. 4

   Cook until mixture is thickened.

5. 5

   Add corn kernals and 1 cup of cheese and mix well.

6. 6

   Spoon 1/4 of the mixture into the center of each tortilla and roll up.

7. 7

   Place enchiladas seam side down in the prepared baking dish.

8. 8

   Preheat oven to 350ºF.

9. 9

   Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese.

10. 10

    Bake for 15 - 20 minutes or until bubbly.

11. 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. 12

    If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.