Steak Enchiladas

Ingredients

• 500 g (1.1 lb)porterhouse steak (sirloin steak)
• 1/2 tablespoonvegetable oil
• 1 1/2 teaspoonspaprika
• 1 teaspoonsalt
• 1 teaspooncumin
• 1/2 teaspooncayenne pepper or chilli powder
• 1/2 teaspoonground black pepper
• 1 smallred onion, finely diced
• 2 clovesgarlic, minced
• 400 g tin (14 oz)black beans
• 375 g (1 1/2 cups; 13.2 oz)enchilada sauce
• About 200 g (2 cups)cheddar cheese, grated; do not use pre-grated cheese
• 8 (8-inch/20 cm)flour tortillas
• To servejalapeño, coriander leaves and lime wedges

Instructions

1. 1

   Bring steak to temperature

   Take the steaks out of the fridge 30 minutes before you begin.

2. 2

   Preheat the oven

   Heat the oven to 180°C (160°C fan).

3. 3

   Season the steaks

   Combine the salt, paprika, cayenne, cumin and black pepper in a small bowl, then sprinkle the mixture over the steaks.

4. 4

   Sear one side

   Heat the oil in a large frying pan over a medium-high heat. Add the steaks and cook for just 1–2 minutes, until the underside has a good crust.

5. 5

   Cook the other side

   Turn the steaks and cook for another minute. They should be rare or medium-rare, as they will cook further in the oven.

6. 6

   Rest the steaks

   Transfer the steaks to a plate and leave them to rest.

7. 7

   Soften onion and garlic

   Reduce the heat to medium and let the pan cool for a minute. Add the onion and cook for 3–4 minutes until softened, then stir in the garlic and cook for another minute.

8. 8

   Add beans and sauce

   Add the black beans and 1/2 cup of the enchilada sauce. Stir to combine, cook for one minute, then take the pan off the heat.

9. 9

   Mix the filling

   Slice the steak thinly and stir it through the onion and bean mixture.

10. 10

    Sauce the dish

    Spread 2 tablespoons of enchilada sauce over the base of a 9 × 13-inch baking dish.

11. 11

    Fill the tortillas

    Put some filling on the lower third of a tortilla and add a small pinch of cheese, reserving 1 1/2 cups for the topping. Roll it up and place it seam-side down in the dish. Repeat with the remaining tortillas and filling.

12. 12

    Add the topping

    Pour the remaining enchilada sauce over the rolled tortillas, then scatter the cheese over the top.

13. 13

    Bake until bubbling

    Bake for about 25 minutes, until the cheese is melted and bubbling.

14. 14

    Garnish and serve

    Scatter over coriander leaves and sliced jalapeño. Serve with lime wedges if you like.

What are steak enchiladas?

Enchiladas are a Mexican dish of filled tortillas covered in sauce and baked. This version uses steak with black beans and onion, then finishes the rolled tortillas with enchilada sauce and melted cheddar.

The method sears the steak briefly before baking, so it can finish cooking in the dish rather than being fully cooked in the pan. Beans make the filling substantial, while the sauce helps keep the tortillas moist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 627 calories, 45g protein, 53g carbs, 26g fat.

The tortillas and black beans provide much of the carbohydrate, while the steak supplies most of the protein. Cheddar, steak and vegetable oil contribute fat; serve an extra portion of salad or vegetables alongside to balance the plate.

Choosing the steak and seasoning

Steak cut: Porterhouse or sirloin provides slices that are easy to fold into the filling. Bring the meat out of the fridge 30 minutes before cooking, as directed.

Spice mix: Paprika, cumin, cayenne and black pepper season the steak before searing. Use chilli powder instead of cayenne if that is your preference.

Build flavour in one pan

Onion and garlic: After searing, lower the heat and cook the onion until soft, then briefly cook the garlic. Letting the pan cool for a minute first helps avoid scorching the garlic.

Beans and sauce: Stir the black beans with half a cup of enchilada sauce. This gives the filling moisture and flavour before the sliced steak is mixed in.

Keep the steak tender

Sear: Cook the steaks for 1–2 minutes on the first side and one minute after turning. The aim is a crust outside while the centre remains rare to medium-rare.

Rest and slice: Rest the steak on a plate before slicing it thinly. It will cook more in the oven, so avoid cooking it through in the frying pan.

Roll and top the tortillas

Fill: Put the filling along the lower third of each tortilla and add just a small pinch of cheese inside. Rolling them snugly and setting them seam-side down helps them stay closed.

Reserve: Keep 1 1/2 cups of cheese for the topping, as directed. A little sauce beneath the tortillas and the remaining sauce over them helps coat the dish as it bakes.

Check for doneness

Bake the enchiladas at 180°C (160°C fan) for about 25 minutes. They are ready when the cheese is melted and bubbling; if the cheese has melted but is not bubbling yet, give the dish a little more time.

Serve with fresh garnishes

Coriander leaves and sliced jalapeño add freshness and a little heat to the rich, cheesy topping. Lime wedges on the side give diners the option of adding a sharp citrus squeeze.

Serve straight from the baking dish while the cheese is still gooey. A simple green salad or extra vegetables make a fresh accompaniment.

Recipe notes & tips

• Grate the cheddar yourself, as the recipe specifies, for a topping that melts smoothly.
• Use a pan large enough to sear the steaks without crowding them.
• Keep the steak rare or medium-rare after searing so it does not overcook during baking.
• Arrange the filled tortillas seam-side down to help keep them rolled.
• Set out the jalapeño and lime separately so everyone can adjust their garnish.

Variations

• Change the heat: Use chilli powder in place of cayenne, as suggested in the ingredient list.
• Add more beans: Increase the black beans for a more bean-forward filling.
• Use a different cheese: Swap cheddar for another cheese that melts well.
• Make it milder: Leave the jalapeño off the finished dish or serve it at the table.
• Add fresh lime: Serve extra lime wedges alongside for a brighter finish.

Common mistakes to avoid

• Cooking the steak through: It will cook further in the oven, so sear it only to rare or medium-rare.
• Skipping the resting time: Rest the steak on a plate before slicing so the filling is easier to handle.
• Burning the garlic: Let the pan cool for a minute after lowering the heat, then cook the garlic for just one minute.
• Overfilling tortillas: Use a manageable amount of filling on the lower third so each tortilla can roll up.
• Using all the cheese inside: Reserve 1 1/2 cups for the topping as directed.
• Baking without sauce: Spread sauce beneath the tortillas and pour the rest over the top to coat the dish.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions; the tortillas will soften as they sit.

Frequently asked questions