A delightful twist on classic enchiladas, perfect for using up leftover steak and creating a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect texture.
Spray a 9x9 baking dish with cooking spray and set aside.
This prevents sticking and makes cleanup easier.
Heat a medium skillet over medium heat and spray with cooking spray.
Using cooking spray reduces added fat while cooking.
Sauté the chopped onion until softened, about 5 minutes.
Stir occasionally to prevent burning and ensure even cooking.
Add the cooked steak, rinsed black beans, taco seasoning, and 2/3 cup water to the skillet. Cook until the mixture thickens.
Simmering allows the flavors to meld together beautifully.
Stir in the corn and 1 cup of shredded cheese until well combined.
Adding cheese at this stage ensures a creamy filling.
Spoon a quarter of the filling mixture into the center of each tortilla and roll them up tightly.
Place the tortillas seam-side down to keep them secure.
Arrange the rolled tortillas seam-side down in the prepared baking dish.
Packing them snugly prevents them from unrolling during baking.
Pour the enchilada sauce evenly over the tortillas and sprinkle with the remaining cheese.
Ensure all tortillas are covered to prevent drying out.
Bake in the preheated oven for 15-20 minutes, or until bubbly and heated through.
Check for bubbling edges and melted cheese as a sign of doneness.
Serve hot, garnished with your favorite toppings like sour cream or fresh cilantro.
Serving immediately ensures the best texture and flavor.
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