There are lots of ways to cook and serve steak but one of the most delicious ways has to be these flavorful steak enchiladas. Flavored with paprika, cumin, cayenne and garlic, and teamed with onion, garlic, black beans, cheese, and enchilada sauce, all wrapped up in tortillas, they really are delicious.
The whole family will love these phenomenal enchiladas which boast juicy, succulent steak in every bite. They are so simple to prepare and assemble and, of course, they’re a real pleasure to eat, along with your favorite Mexican side dishes.
So, if you want enchiladas that everyone will request again and again, forget the ground beef ones and elevate your beef enchilada experience by using juicy steak instead. You simply can’t go wrong with such a flavorful dish – everyone is going to love it!
Why You’ll Love the Recipe
These steak enchiladas are literal perfection on a dinner plate! They’re juicy and delicious and oh so full of incredible south of the border flavors.
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How to Serve Them
These are good with Spanish rice, corn on the cob or a side salad.
Can You Make Them Ahead?
Yes, you can assemble them ahead and then bake later if you want.
Storage Instructions
Leftovers will keep for up to 4 days in an airtight container in the refrigerator. Reheat in the microwave or oven.
Variations and Substitutions
Swap the porterhouse or sirloin steak for flank, strip or rump steak. Sub corn tortillas for the flour ones, or try kidney beans in place of the black beans. If you aren’t a bean fan, you can use diced bell pepper instead.
Steak Enchiladas
Ingredients
- 1 pound porterhouse or sirloin steak
- 1½ teaspoons ground paprika
- ½ tablespoon canola or vegetable oil
- ½ teaspoon chili powder or cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 finely diced small onion
- 2 minced garlic cloves
- 14- ounce can black beans
- 1½ cups enchilada sauce
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- Cilantro jalapeno slices and/or lime wedges, for garnish
Instructions
- Let the steaks come to room temperature for half an hour.
- Preheat the oven to 350°F.
- Combine the salt, cumin, chili powder, pepper, and paprika, and rub this all over the meat.
- Heat the oil in a skillet and cook for 1 or 2 minutes or until the underside has a crust.
- Flip and cook for a minute on the other side.
- Let the steaks rest on a plate.
- Fry the onion for a few minutes in the same skillet and then add the garlic and cook briefly.
- Add ½ cup of the enchilada sauce and the drained beans, and stir well.
- Take it off the heat.
- Slice the steak into thin strips and stir it into the mixture in the skillet.
- Spread 2 tablespoons of the enchilada sauce over the base of a 13 x 9-inch baking dish.
- Divide the steak mixture between the tortillas, adding a small pinch of cheese to each one (reserve 1½ cups of cheese for the topping).
- Roll them up and arrange seam side down in the baking dish.
- Pour the rest of the enchilada sauce on top and sprinkle over the rest of the cheese.
- Bake for 25 minutes and then serve hot, garnished with jalapeno slices, cilantro and lime wedges.
- Enjoy!
