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We barbecued some sirloin steak the other day, and had some leftover. It had sweet & spicy bbq sauce on it, and I thought it would be good in enchiladas.
I was right. (I served it with mashed sweet potato with lime juice and a little cumin. mmmm). I made these really cheesy, but you could cut down on that if you'd like.
Steak and Refried Bean Enchiladas
~2 c sliced leftover bbq sirloin steak, cut into bite sized pieces
1 can fat free refried beans
1 small can corn, drained
1 small can chopped green chilis
1 small can green enchilada sauce
1 small can red enchilada sauce
~2 c shredded Mexican cheese blend
6 whole wheat tortillas
Mix corn and green chilis together. Combine the two enchilada sauces.
Pour half of the enchilada sauce on the bottom of a 9x13" pan. Spread some of the refried beans on each tortilla, then add the corn and chili mixture, and some steak.
Roll up and place seam side down in pan. Repeat for all enchiladas.
Top with the remaining sauce
and then cheese.
Cover with foil and bake at 350 F for 30 minutes. Remove foil and bake for an additional 5-10 minutes, or until cheese is bubbly.