Shredded Beef Enchiladas

Ingredients and Weight:

• 2 pounds flank steak, thinly sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chiles, undrained
• 1 (4 ounce) can diced green chiles, undrained
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 8 corn tortillas

Preparation Time:

30 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat olive oil in a large skillet over medium heat. Season the beef with salt and pepper, then add it to the skillet. Cook until browned on all sides, about 5 minutes.
2. Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in black beans, corn, tomatoes, green chiles, cumin, salt, and black pepper. Bring to a simmer, then reduce heat and cook for 10 minutes.
3. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
4. Spread 1/4 cup of enchilada sauce in the bottom of a 9x13 inch baking dish. Fill each tortilla with 1/8 of the beef mixture, then roll them up and place them seam side down in the baking dish. Pour the remaining enchilada sauce over the tortillas.
5. Sprinkle the shredded cheddar and Monterey Jack cheeses over the enchiladas.
6. Bake for 30 minutes, or until the cheese is melted and bubbly.
7. Serve hot with your favorite toppings, such as sour cream, salsa, or guacamole.

Nutritional Information:

• Calories: 350
• Fat: 12g
• Saturated fat: 5g
• Cholesterol: 70mg
• Sodium: 800mg
• Carbohydrates: 35g
• Fiber: 10g
• Sugar: 12g
• Protein: 20g

Dish Characteristics:

• Flavorful and satisfying
• Easy to make
• Perfect for a crowd
• A great way to use up leftover beef

User Comments:

• "These enchiladas were amazing! The beef was so tender and flavorful, and the sauce was perfect."
• "I love how easy these enchiladas were to make. I had them on the table in under an hour."
• "These enchiladas were a hit with my family. My kids loved the cheesy sauce."

Special Precautions and Tips:

• If you can't find flank steak, you can use any other thin cut of beef, such as skirt steak or sirloin steak.
• If you don't have enchilada sauce, you can use any other type of tomato sauce.
• Be sure to preheat your oven before baking the enchiladas, so that they cook evenly.
• Serve the enchiladas with your favorite toppings, such as sour cream, salsa, or guacamole.