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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat a 9 X 9 baking dish with cooking spray and set aside. | 2. Coat a medium sized skillet with cooking spray and saute onions until softened. | 3. Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup). | 4. Cook until mixture is thickened. | 5. Add corn kernals and 1 cup of cheese and mix well. | 6. Spoon 1/4 of the mixture into the center of each tortilla and roll up. | 7. Place enchiladas seam side down in the prepared baking dish. | 8. Preheat oven to 350ºF. | 9. Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese. | 10. Bake for 15 - 20 minutes or until bubbly. | 11. Note: 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. | 12. If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
steak	1	cup	cooked cut	-	-	-	-
black bean	15	ounces	rinsed	1450.0765	265.1812	91.8524	6.0384
taco seasoning mix	1 1/3	1/3		-	-	-	-
corn	2	ears	cut	-	-	-	-
cheddar cheese	2	cups	shredded divided	-	-	-	-
enchilada sauce	2	cups		134.4	21.8176	2.7776	4.0768
flour tortilla	40	inches		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.