Pork enchiladas

Name: Pork enchiladas
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g lean pork mince; 1 onion, chopped; 1 red pepper, chopped; 2 cloves garlic, minced; 1 (400 g) tin of black beans, drained and rinsed; 400 g passata; 1 tsp dried oregano; Handful fresh coriander, chopped; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tbsp cumin; Chilli flakes (optional); 8 low fat wraps; 50 g grated cheese; 50 g creme fraiche; Salt & pepper; Olive oil

WillBrereton @cook_14074288

London

My daughter loves Mexican food and her favourite is beef tacos so I thought I’d try something different and do pork enchiladas.

WillBrereton @cook_14074288

London

My daughter loves Mexican food and her favourite is beef tacos so I thought I’d try something different and do pork enchiladas.

Saved

Ingredients

45 minutes

4 servings

500 glean pork mince
1onion, chopped
1red pepper, chopped
2 clovesgarlic, minced
1 (400 g)tin of black beans, drained and rinsed
400 gpassata
1 tspdried oregano
Handfulfresh coriander, chopped
1 tspground coriander
1 tspsmoked paprika
1 tbspcumin
Chilli flakes (optional)
8low fat wraps
50 ggrated cheese
50 gcreme fraiche
Salt & pepper
Olive oil

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Steps

45 minutes

1

Put some olive oil in a pan and cook the onions and pepper on a low heat for 6-8 minutes until soft.
2

Add the garlic & pork and cook for a further 5 minutes until the pork mince has browned. Then add the black beans, 300g of passata and all the herbs and spices. Season well and mix together then simmer for 5 minutes.
3

Take a good spoonful of the pork mixture and put in the middle of a wrap. Roll tightly and place join side down in a greased baking tray. Do this for all the wraps. Don’t worry if there is some mix left over. Put the remaining passata, the cheese and the creme fraiche over the top of the wraps plus any remaining pork mix. Bake at 200 degrees for 15-20 minutes
4

Sprinkle with some coriander leaves, then eat! I served this with salad, nachos and rice!