Steak Enchilada Skillet

This one-skillet dinner is a breeze to pull together, making it perfect for busy weeknights—plus it's easy to build and adjust to taste for picky eaters. Flour tortillas are cooked right in the skillet with everything else. Add them gradually to prevent them from sticking together. For a slightly different flavor and firmer texture, swap out the flour tortillas for corn tortillas.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound sirloin steak, thinly sliced
  • 1 (1-ounce) packet 30%-lower-sodium taco seasoning
  • 1 cup frozen corn kernels, thawed
  • 1 cup red enchilada sauce
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • ½ cup shredded mexican-style cheese blend
  • 4 (6-inch) whole-wheat tortillas, cut into 1-inch strips
  • 2 cups hot cooked brown rice
  • ¼ cup chopped fresh cilantro

Directions

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