Description
Delicious and hearty steak enchiladas made with tender seared steak, black beans, green chiles, and sharp cheddar cheese, all rolled in warm flour tortillas and baked in flavorful red enchilada sauce.
Ingredients
Steak and Filling
- 1 ½ lbs steak (such as sirloin or ribeye)
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 4-ounce can diced green chiles, drained
- 1 15-ounce can black beans, drained and rinsed
- 1 packet taco seasoning
- 1 lime (juiced)
Cheese and Tortillas
- 2 cups shredded sharp cheddar cheese (divided)
- 8 large flour tortillas
Sauce and Garnish
- 2 cups red enchilada sauce (divided)
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F to prepare for baking the enchiladas.
- Sear Steak: Heat a large skillet over medium-high heat. Add olive oil, then sear the steak for 3–4 minutes per side until well browned and cooked to medium. Remove from heat and let rest for 5 minutes before dicing into bite-sized pieces.
- Sauté Onion: In the same skillet, add the diced yellow onion and sauté for 2–3 minutes until soft and translucent.
- Prepare Filling: In a large bowl, combine the diced steak, sautéed onion, diced green chiles, black beans, taco seasoning, lime juice, and ½ cup of the red enchilada sauce. Mix well so all ingredients are evenly coated.
- Prepare Baking Dish: Spread ½ cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Lay out each tortilla flat. Place a scoop of the steak mixture in the center of each tortilla, then sprinkle with some of the cheddar cheese (reserve 1 cup for topping). Roll tortillas tightly to enclose the filling.
- Arrange and Top: Place each rolled tortilla seam-side down in the baking dish. Pour the remaining 1 ½ cups of enchilada sauce evenly over the top, then sprinkle the reserved 1 cup of shredded cheddar cheese over all enchiladas.
- Bake: Bake uncovered in the preheated oven for 20 to 25 minutes, until the cheese on top is melted, bubbly, and slightly golden.
- Serve: Remove from oven and let rest for 5 minutes. Garnish with fresh chopped cilantro if desired before serving.
Notes
- Letting the steak rest after cooking helps retain its juices for a tender filling.
- Use medium to sharp cheddar cheese for balanced flavor and good melting quality.
- Flour tortillas work best here for softness and flexibility; corn tortillas can be used but may break during rolling.
- Feel free to add additional toppings such as sour cream, avocado slices, or sliced jalapeños.
- This recipe can be prepared in advance, assembled, and refrigerated prior to baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
