Steak and Bean Enchiladas

Strips of beef are rolled into corn tortillas with pinto beans, tomatoes, jalapeños, and cheese and then baked in a spicy enchilada sauce and more cheese in this delicious dish.

Serves: 10Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy

Serves: 10


  • 1 lb. round steak, trimmed and cut into 1⁄2-by-3-inch strips
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 Tbsp. chili powder
  • 1⁄2 tsp. cumin
  • 1 Tbsp. vegetable oil
  • 1 medium onion, peeled and sliced
  • 2 cloves garlic, minced
  • 1⁄2 cup pickled jalapeño slices, divided
  • 1 can (15 oz.) diced tomatoes
  • 1 can (15 oz.) pinto beans, drained and rinsed
  • 1 bunch cilantro, chopped and divided
  • 14 corn tortillas (8 inches)
  • 1 1⁄2 cups shredded Cheddar cheese
  • 1 can (18 oz.) enchilada sauce
  • 2 cups shredded Monterey Jack cheese
  • 1 container (16 oz.) sour cream
  • 4 small limes, cut into wedges


  • Preheat oven to 350°F. Spray a large baking dish with nonstick cooking spray and set aside.
  • Season beef strips with salt, black pepper, chili powder, and cumin. In a large skillet over medium-high heat, heat oil. Add steak and brown on all sides, about 5 minutes. Remove from pan. Add onion and cook, stirring often until soft, about 7 minutes. Add garlic, 1⁄4 cup chopped jalapeño slices, tomatoes, beans, and 1⁄4 cup chopped cilantro and cook for 5 more minutes.
  • Scoop mixture onto tortillas. Add strips of beef and sprinkle with Cheddar cheese. Roll up and place side-by-side in prepared dish. Pour enchilada sauce over the filled tortillas and top with Monterey Jack cheese.
  • Bake for 25 to 30 minutes, or until the filling is bubbly and cheese on top melts and begins to brown. Serve immediately with a dollop of sour cream, a sprinkling of cilantro, remaining jalapeño slices, and lime wedges.