Cheesy Steak Strip Enchiladas with Black Beans and Corn
easy prep & pan included
Prep & Cook Time:50-60 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 400 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Place corn, black beans, seasoning blend, and 2 tsp. olive oil in provided tray and mix until thoroughly combined. Spread into a single layer.
Assemble the Enchiladas
Place tortillas on a clean work surface. Spread cheese spread evenly on tortillas. Place steak strips and a pinch of salt and pepper in the center of tortillas, dividing steak evenly.
Tightly roll tortillas, and place seam-side down in a single layer on corn-bean mixture.
Finish the Dish
Bake uncovered in hot oven, 20 minutes.
Carefully remove from oven and top with cheese. Bake again until steak strips reach a minimum internal temperature of 145 degrees, 25-30 minutes.
Carefully remove from oven. Stem cilantro, reserving leaves. Drizzle with enchilada sauce, and garnish with sour cream and cilantro leaves. Bon appétit!
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