Mexican food is king in our house! My kids absolutely love it so it’s a no brainer when I don’t know what to cook. Enchiladas have become a recent hit because I can wrap almost anything in those babies and EVERYTHING gets eaten, winning!! This version uses ready roast pork but you could swap out for chicken, or even sweet potato, cauliflower or eggplant for a vegetarian version. Either way, they are super delicious. x
PREP 15 MIN
COOK 30 MIN
What you’ll need:
2 tbs olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
700ml tomato passata, divided
400g can black beans, drained & rinsed
4 chipotle chillies in adobo sauce, finely chopped
1 x Riverview roast pork, chopped (meat only)
¼ cup chopped fresh coriander, plus extra to serve
150g grated cheddar cheese, divided
12 small tortillas
sour cream, avocado, spring onions, limes, to serve
salt & pepper
What to do:
Preheat oven to 200°C.
Heat oil in a large non-stick frypan over medium heat. Cook onion for 5-7 minutes until soft. Add garlic and cook for a further 1 minute until fragrant. Add 400ml of the passata (reserving the leftovers), black beans, chipotle chillies, pork and simmer until heated through. Season with salt and pepper. Remove from heat and stir through coriander and half the cheese.
Pour half the reserved passata into the base of a 20 x 30cm baking dish. Place pork and black bean mixture down the centre of each tortilla and roll up. Place into baking dish, seam-side-down, then pour the remaining passata over the top of the tortillas. Sprinkle with remaining cheese. Bake for 10 minutes until the cheese has melted and enchiladas are hot.
Dollop with sour cream and serve with sliced avocado, spring onions, fresh limes and extra coriander.