Leftover Steak/Beef Enchiladas

Ingredients

• 8-12 oz combination of leftover steak finely chopped or ground sirloin.
• 10 large tortilla wrappers
• 1 16 oz can low-sodium black beans.
• 1 tablespoon olive oil
• 2 cups sweet corn.
• 1 small white onion diced (optional)
• 1 4 oz. can chopped chili peppers
• 1/2 cup red salsa
• 16 oz. red enchilada sauce
• 2 cups shredded cheese.

Instructions

1. Preheat oven to 350 degrees F.
2. Spray to 9 x 11 baking dishes with non-stick coating.
3. Heat olive oil in skillet over medium heat, add corn and saute till browned.
4. Add onions and saute until soft and translucent, if desired.
5. In large mixing, combine meat, corn, black beans, salsa, chili peppers, 8 oz enchilada sauce and 1 cup of cheese.
6. Lay the tortilla out on a flat surface, dole out 1/3 cup of meat mixture in each one and roll into enchilada.
7. Lay wrapped enchiladas in pans, and divide remaining can of enchilada sauce over enchiladas.
8. Sprinkle remaining shredded cheese on top of both pans.
9. Place in oven for 30 minutes, uncovered.
10. Serve with sour cream and garnish with additional salsa and cilantro if desired.