Leftover Steak Enchiladas

Directions

1. 1
   Coat a 9 X 9 baking dish with cooking spray and set aside.
2. 2
   Coat a medium sized skillet with cooking spray and saute onions until softened.
3. 3
   Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup).
4. 4
   Cook until mixture is thickened.
5. 5
   Add corn kernals and 1 cup of cheese and mix well.
6. 6
   Spoon 1/4 of the mixture into the center of each tortilla and roll up.
7. 7
   Place enchiladas seam side down in the prepared baking dish.
8. 8
   Preheat oven to 350°F.
9. 9
   Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese.
10. 10
    Bake for 15 - 20 minutes or until bubbly.
11. 11
    Note: These can be frozen ahead by preparing the enchiladas through #7, bagging in a kit, the sauce in one bag, enchiladas separate, and cheese topping.
12. 12
    If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.