Steak and Refried Bean Enchiladas

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:

La cocina de montaña?

Nah! I’ve still got too much to learn about this amazing cuisine.

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Steak and Refried Bean Enchiladas

Steak and Refried Bean Enchiladas are flour tortillas filled with refried beans, steak, and cheese, then rolled, topped with enchilada sauce and cheese.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 536kcal

Author David & Debbie Spivey

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.

Nutrition

Calories: 536kcal | Carbohydrates: 43g | Protein: 33g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1969mg | Potassium: 310mg | Fiber: 6g | Sugar: 11g | Vitamin A: 990IU | Vitamin C: 2mg | Calcium: 333mg | Iron: 4.7mg

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