Cheesy Steak Strip Enchiladas with Black Beans and Corn

easy prep & pan included

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 3 fl. oz. Red Enchilada Sauce
  • 5 oz. Corn Kernels
  • 5 oz. Black Beans
  • 1 tsp. Taco Seasoning
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • ¼ oz. Cilantro
  • Info
    2 oz. Sour Cream
  • Info
    1⅕ oz. Garden Salsa Cheese Spread
  • Info
    6 Small Flour Tortillas
  • 10 oz. Steak Strips

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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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