Ingredients

The following ingredients have 4 Servings
  • 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.

Instruction

  • Preheat oven to 350 degrees F.
  • Spray to 9 x 11 baking dishes with non-stick coating.
  • Heat olive oil in skillet over medium heat, add corn and saute till browned.
  • Add onions and saute until soft and translucent, if desired.
  • In large mixing, combine meat, corn, black beans, salsa, chili peppers, 1 can of enchilada sauce, 1 cup of cheese, and cilantro leaves.
  • Using 1 can of enchilada sauce, coat the bottom of a 3-quart baking dish.
  • Lay the tortilla out on a flat surface, dole out 3-4 tablespoons of meat mixture in each one and roll into enchilada.
  • Lay wrapped enchiladas in pans, and divide remaining can of enchilada sauce over enchiladas.
  • Sprinkle remaining shredded cheese on top of both pans.
  • Place in oven for 30 minutes, uncovered.
  • Serve with sour cream and garnish with additional salsa and cilantro if desired.