Steak Enchiladas

This easy steak enchiladas recipe is a combination of thinly sliced steak, onions and black beans wrapped up in flour tortillas. Topped with your favourite enchilada sauce and melty cheese, it is a delicious and hearty family meal.

📝 Ingredients

• 500 g porterhouse steak (sirloin steak) ((1.1lb))
• 1/2 tablespoon vegetable oil
• 1 1/2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon cayenne (or chili powder)
• 1/2 teaspoon ground black pepper
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 400 g tin black beans ((14oz))
• 1 1/2 cups enchilada sauce ((375g / 13.2oz))
• 2 cups cheddar cheese, grated (don't use pre-grated / pre-shredded cheese)
• 8 flour tortillas (8 inch)
• Jalapeno, coriander (cilantro) and lime wedges to serve

👨‍🍳 Instructions

1. 1Take the steaks out of the fridge ½ an hour before you start.
2. 2Preheat the oven to 180C (160C fan forced) / 350F.
3. 3In a small bowl, mix together the salt, paprika, cayenne, cumin and pepper, then sprinkle it all over the steaks.
4. 4Heat the oil in a frying pan / large skillet over medium-high heat. Place the steaks in and let them cook until the underside has a nice crust (1-2 minutes only).
5. 5Flip the steaks and cook for another minute. You want the steak to be rare or medium rare as it will cook more in the oven.
6. 6Set the steak aside on a plate to rest.
7. 7Turn the stove down to medium heat and let the pan cool for a minute. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
8. 8Add the black beans and ½ cup of the enchilada sauce. Mix well to combine and cook for another minute. Remove from heat
9. 9Slice the steak thinly and mix it through the onion and bean mixture.
10. 10Spread 2 tablespoons of enchilada sauce over the base of a 9x13 baking dish.
11. 11Place filling on the lower third of one tortilla and add a small pinch of cheese (keep 1.5 cups of cheese for the topping). Roll up and place in the baking dish seam side down (notes). Repeat with the remaining tortillas and filling.
12. 12Pour the remaining enchilada sauce over the top then sprinkle all over with cheese.
13. 13Bake for around 25 minutes or until the cheese is gooey and bubbling.
14. 14Serve sprinkled with coriander leaves and slices of jalapeno. You can add a lime wedge to the side too.
15. 15Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.