Loaded Steak Enchiladas
Enchiladas is one of those dishes where you can throw in whatever you want and chances are they’ll turn out great. The other day we made some steak enchiladas that were loaded with yummy whole foods and the best part is the entire family loved them. They’re not overly spicy, loaded with flavor, easy to make and doesn’t take too long.
Do you have a favorite Mexican food? I love trying to come up with Mexican dishes and find once you know what spices to use the easier to create dishes.
Preheat your oven to 350 degrees. Heat one tablespoon of vegetable oil in large skillet over medium heat and brown your steak, turning once after 3-4 minutes.
Remove your steak, set aside and carefully cut into strips. In same skillet, heat one tablespoon of vegetable oil over medium heat and add your onion, peppers, garlic, tomato and saute for about 3-4 minutes.
Add the spices, black beans and steak into the skillet with the vegetables and saute for about 5-7 minutes. Remove from heat.
In a casserole dish, scoop the steak mixture into the tortilla shells, roll and place into dish. Once you have the dish filled, pour the can of enchilada sauce evenly over the tortillas. Bake for 15-20 minutes.
Serve immediately; top with cilantro, cheese, and/or sour cream if you wish.
Loaded Steak Enchiladas
Ingredients
- 1 lb steak
- 2 Tbsp vegetable oil
- 1 medium size onion chopped
- 2 small sweet mini peppers (red, yellow, orange) chopped
- 1 medium size green bell pepper chopped
- 1 large size tomato chopped
- 3 garlic cloves minced
- 1 15 oz can of black beans drained
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1 10 oz can of green chili enchilada sauce
- 8 corn or flour tortillas
- cilantro, cheese, sour cream optional
Instructions
- Preheat your oven to 350 degrees. Heat one tablespoon of vegetable oil in large skillet over medium heat and brown your steak, turning once after 3-4 minutes.
- Remove your steak, set aside and carefully cut into strips. In same skillet, heat one tablespoon of vegetable oil over medium heat and add your onion, peppers, garlic, tomato and saute for about 3-4 minutes.
- Add the spices, black beans and steak into the skillet with the vegetables and saute for about 5-7 minutes. Remove from heat.
- In a casserole dish, scoop the steak mixture into the tortilla shells, roll and place into dish. Once you have the dish filled, pour the can of enchilada sauce evenly over the tortillas. Bake for 15-20 minutes.
- Serve immediately and top with cilantro, cheese and/or sour cream if you wish.
