cooking spray
1 cup onion, chopped
1 cup steak, cooked, cut in ¼ to ½-inch dice
15 oz black beans, rinsed
1⅓ oz taco seasoning mix
2 fresh corn ears, (about 1¼ cup) kernels cut off
2 cups cheddar cheese, shredded and divided
2 cups enchilada sauce, prepared
40 flour tortillas
Coat a 9x9-inch baking dish with cooking spray and set aside.
Coat a medium sized skillet with cooking spray and saute onions until softened.
Put in steak, rinsed black beans, and taco seasoning mix with water.
Cook until mixture is thickened.
Add corn kernals and 1 cup of cheese and mix well.
Spoon ¼ of the mixture into the center of each tortilla and roll up.
Place enchiladas seam side down in the prepared baking dish.
Preheat oven to 350 degrees F.
Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese.
Bake for 15 to 20 minutes or until bubbly.
Serve and enjoy.
These can be frozen ahead by preparing the enchiladas through #7, bagging in a kit, the sauce in one bag, enchiladas separate, and cheese topping. If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.
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