Mexican

Leftover Steak and Refried Bean Enchiladas is for Dinner.

Leftover Steak and Refried Bean Enchiladas takes several minutes to prepare.

Leftover Steak and Refried Bean Enchiladas takes several minutes to cook.

Leftover Steak and Refried Bean Enchiladas makes 6 servings.

The ingredients for Leftover Steak and Refried Bean Enchiladas are:

~350 g sliced leftover bbq sirloin steak, sliced thin
1 can fat free refried beans
1 small can corn, drained
1 small can chopped green chilis
1 large can enchilada sauce
~2 c shredded Mexican cheese blend
6 whole wheat tortillas

Here is how you make Leftover Steak and Refried Bean Enchiladas:

Mix corn and green chilis together. 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 about 20 minutes. Remove foil and bake for an additional 5-10 minutes.Number of Servings: 6Recipe submitted by SparkPeople user ALAGUE.

The nutritional information for Leftover Steak and Refried Bean Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 407.2

• Total Fat: 17.1 g
• Cholesterol: 72.8 mg
• Sodium: 1,764.4 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 11.3 g
• Protein: 34.9 g

Leftover Steak and Refried Bean Enchiladas is Mexican cuisine.