Steak and Pinto Bean Enchiladas
Enchiladas are a Mexican casserole made with meat, bean, or cheese filled corn tortillas, a chili-based sauce, and shredded cheese. The tortillas in these enchiladas are stuffed with seasoned flank steak and pinto beans.
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1 flank steak (16 oz.)
- 1 tsp. salt
- 1⁄8 tsp. cayenne pepper
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 3 Tbsp. oil
- 2 cans (16-oz.) pinto beans, drained
- 1 can (16 oz.) enchilada sauce
- 8 corn tortillas (6 inches)
- 2 cups shredded Colby Jack cheese
- Preheat oven to 400°F. Grease a medium baking dish with non-stick cooking spray.
- Cut the steak, against the grain, into thin strips and season with salt, pepper, chili powder, and cumin.
- In a large skillet over medium-high heat, heat oil until shimmering. Add steak and fry, stirring often for 2 to 4 minutes.
- Using a slotted spoon, transfer steak to a large bowl. Add drained beans to steak and stir to mix. Working one tortilla at a time, scoop steak and beans onto tortillas, roll it up and nestle it into prepared baking dish. Cover rolled tortillas with enchilada sauce and top with shredded cheese.
- Bake for 15 to 18 minutes, or until heated through and cheese is melted and lightly browned.