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Nutrition Facts
Serving Size 300 g
(Approx. 8 Servings)
Amount Per Serving
Calories 450 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 860 mg 36%
Total Carbohydrate 39 g 13%
Dietary Fiber 6 g 24%
Sugars 4 g
Protein 22 g
Vitamin A 10% Iron 15%
Vitamin C 15% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Steak & Black Bean Enchiladas
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp grapeseed oil
1/2 small red onion, finely chopped
1 1/4 Lb Mi Tienda Bistec Norteño Seasoned Diced Beef
15 Oz Black Beans with no salt, rinsed and drained
12 Oz H-E-B Pico de Gallo
14 Oz Cucina di Vito Creamy Alfredo Pasta Sauce
16 medium white corn tortillas
2 cup(s) H-E-B Shredded Habanero Jack Cheese
1/4 cup(s) fresh cilantro, finely chopped
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Instructions

1
Preheat oven to 350ºF.
2
Heat a large pan on medium-high. Add oil and onions. Stir and cook 2 to 3 minutes until onions begin to soften and turn translucent.
3
Add diced steak and stir to break apart and coat with oil. Cook 5 to 6 minutes, stirring only occasionally.
4
Add beans, half of pico de gallo and half of Alfredo sauce. Stir through.
5
Drizzle remaining oil in a 9"X 13" pan and use a paper towel to evenly distribute the oil in the pan.
6
Divide meat mixture evenly between the corn tortillas. Roll each enchilada tightly and place seam-side down in prepared pan.
7
Mix remaining Alfredo sauce and pico de gallo together and pour over enchiladas. Top with cheese and bake 15 minutes or until cheese melts and turns brown around the edges.
8
Sprinkle with fresh cilantro and serve.
9
Chef's Note: Top with sliced avocado and salsa if desired.

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