Steak and refried bean enchiladas are bursting with flavor! Flour tortillas filled with refried beans, steak, and cheese, then rolled and topped with delicious enchilada sauce and smothered with Mexican cheese.
David has always called me “The Blonde Italian”, because of all of the Italian dishes I like to make, but lately, I’m beginning to think he might need to change that to “The Blonde Mexican”, especially after I made these Steak and Refried Bean Enchiladas!
I made Christina’s refried beans, refried beans and used them in addition to some pan-seared steak for the enchiladas. I also made some homemade enchilada sauce to top these steaks and refried bean enchiladas.
How To Make Steak and Refried Bean Enchiladas:
In a small bowl combine the steak seasoning ingredients, mix with a whisk.
Sprinkle the ribeye steaks evenly with the steak seasoning and let them come up to room temperature.
Preheat a well-seasoned cast iron pan; make sure the pan is hot before the steak goes in. This will ensure the meat doesn’t stick to the cast iron.
Place the steaks in the pan making sure there is room around the edges and the steaks are not touching. DO NOT move the steak for at least 2 minutes; as the steak sears, the meat contracts, naturally releasing it from the pan.
Once both sides are brown, turn down the heat and continue to cook until the steak is done to your liking.
Remove the steaks from the pan and allow them to rest, before slicing about 5 to 10 minutes; cut into thin strips.
Preheat oven to 375 degrees F.
Ladle ½ of the enchilada sauce into a 9 × 12 baking pan or dish, and set aside.
In a plate large enough for the tortilla to lay flat; ladle some of the remaining enchilada sauce to cover the bottom of the plate.
Warm tortillas, per package instructions or warm over a gas burner.
Place a prepared tortilla on the plate into the enchilada sauce and press down to coat. Flip and coat the other side; coat both sides with enchilada sauce. Place the coated tortilla onto another clean plate or work surface.
Add about 2 to 3 tablespoons of refried beans to the tortilla and smear with the back of a spoon to coat the tortilla evenly. Leave a 1-inch border around the outer edge of the tortilla, so that the cheese and beans don’t ooze out when rolling the tortilla.
Add some of the steak strips on top of the beans and then sprinkle with shredded cheese.
Roll up the tortilla and place the enchilada seam-side down into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 10 enchiladas.
Pour the remaining enchilada sauce over the enchiladas and smooth over the sauce with a spoon making sure to coat each enchilada completely.
Top with remaining cheese.
Place the enchiladas in the oven and bake for 20 to 30 minutes, or until the cheese is melted and everything is warmed through.
Top with garnishes and serve warm.
While we usually prefer our meat grilled, that isn’t always practical. What makes this recipe for steak and refried bean enchiladas a little easier is to make is the fact that the steaks are seared inside on the stove top rather than cooking them outside on the grill.
Next time these steak and refried bean enchiladas will be even easier, because I have some of Christina’s refried beans in the freezer, just waiting to adorn another dish!
Perhaps I should consider writing my blog posts in Spanish and rename it:
Nah! I’ve still got too much to learn about this amazing cuisine.
Steak and Refried Bean Enchiladas
Ingredients
- 1 pound thin-cut ribeye steaks
- steak seasoning recipe to follow
- 10 10-inch flour tortillas
- 2 ½ cups enchilada sauce
- 2 cups refried beans
- 2 cups Mexican cheese blend shredded
Optional Toppings: your choice of toppings such as fresh cilantro, lime wedges, sour cream, pickled jalapenos
Steak Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- sea salt fresh cracked black pepper to taste
Instructions
- In a small bowl combine the steak seasoning ingredients, mix with a whisk. Sprinkle the ribeye steaks evenly with the steak seasoning and let them come up to room temperature.
- Preheat a well-seasoned cast iron pan. Place the steaks in the pan making sure there is room around the edges and the steaks are not touching. Cook 2 minutes, on each side.
- Once both sides are well browned, turn down the heat and continue to cook until the steak well-seasoned to your liking. Remove the steaks from the pan and allow them to rest, before slicing. Cut into thin strips.
- Preheat oven to 375 degrees F.
- Ladle ½ of the enchilada sauce into a 9 × 12 baking pan or dish, and set aside.
- In a plate large enough for the tortilla to lay flat; ladle some of the remaining enchilada sauce to cover the bottom of the plate.
- Warm tortillas, per package instructions or warm over a gas burner.
- Place a prepared tortilla on the plate into the enchilada sauce and press down to coat. Flip and coat the other side; both sides should be coated with enchilada sauce. Place the coated tortilla onto another clean plate or work surface. Add about 2 to 3 tablespoons of refried beans to the tortilla and smear with the back of a spoon to coat the tortilla evenly. Leave a 1-inch border around the outer edge of the tortilla, so that the cheese and beans don’t ooze out when rolling the tortilla.
- Add some of the steak strips on top of the beans and then sprinkle with shredded cheese.
- Roll up the tortilla and place the enchilada seam-side down into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 10 enchiladas.
- Pour the remaining enchilada sauce over the enchiladas and smooth over the sauce with a spoon making sure to coat each enchilada completely.
- Top with remaining cheese. Place the enchiladas in the oven and bake for 20 to 30 minutes, or until the cheese is melted and everything is warmed through.
- Add the optional toppings and serve warm.
Rachel says
Yummmmmm you just keep killin’ the Mexican food game. These are gorg!
The Mountain Kitchen says
Thanks. I crave this stuff so much! I need help!
Tony says
Looks fantastic Debbie! Ribeye enchiladas…drool. I too share your love of Mexican food. I have several favorites but carnitas has to be up at the top. I really want to try your enchilada sauce with the carnitas…oh yum! Adding that sauce to my need-to-make-soon list. 🙂 Thanks for the inspiration!
The Mountain Kitchen says
Thanks, Tony! Once you make your own enchilada sauce, you’ll never buy it again. I’ve been wanting to try some dried chipotles in mine, but haven’t had the chance. Glad I inspired you. I smell a blog post coming…
Patrons of the Pit says
Yup, that’s the stuff! Very nice. My wife makes me enchiladas from time to time, too. Always good! But she needs to try it with steak!! Wow, that’s high living!
The Mountain Kitchen says
I wish they were grilled, but they were so thin, they would have taken 2 minutes to grill because we like them rare. Nope, can’t beat a good enchilada!
Dana@IveGotCake says
The Blonde Mexican!!
I LOVE THAT, go David!!
Damn that’s catchy as hell though! Come up with another one David! 😀 😀
The Mountain Kitchen says
He needs no encouragement…lmao! 😉
Mimi says
The enchiladas look fabulous Debbie! Love the light in that top shot!
The Mountain Kitchen says
Thank you! Hoping for better weather soon so I can capture more like these! ?
Sarah says
Haha! Love The Blonde Mexican 🙂 This recipe looks awesome!
The Mountain Kitchen says
Thanks, Sarah! Have a great weekend!
Tux | Brooklyn Homemaker says
Oh my gosh these look AMAZING!!!
The Mountain Kitchen says
Thanks, Tux. They sure were!
Diana says
I try to make enchiladas twice a month – going through all the recipes I have bookmarked in the eternal quest for the perfect one. Usually they are chicken ones. I’m still on the quest for that. But these are the keeper for steak enchiladas. My teenager said these are the best of all the enchiladas I’ve ever made. He has a refined palate so I take his compliments seriously. Thanks so much for this recipe.
The Mountain Kitchen says
Hi Diana! This comment has made my day! I’m so glad you and your teenage son liked this enchilada recipe. It’s one of my favorites too. Thanks for stopping by and for taking the time to comment! Best, Debbie