Step-by-Step Guide to Make Ultimate Pork enchiladas

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The ingredients needed to make Pork enchiladas:

1. Take 500 g lean pork mince
2. Prepare 1 onion, chopped
3. Take 1 red pepper, chopped
4. Take 2 cloves garlic, minced
5. Take 1 (400 g) tin of black beans, drained and rinsed
6. Prepare 400 g passata
7. Take 1 tsp dried oregano
8. Make ready Handful fresh coriander, chopped
9. Get 1 tsp ground coriander
10. Get 1 tsp smoked paprika
11. Prepare 1 tbsp cumin
12. Prepare Chilli flakes (optional)
13. Make ready 8 low fat wraps
14. Get 50 g grated cheese
15. Take 50 g creme fraiche
16. Prepare Salt & pepper
17. Make ready Olive oil

I used a recipe that my daughter brought with her many years ago when she moved back home. Today I am making my version of enchiladas (so Julia style! lol) They are filled with my homemade pulled pork! Easily freezable, they're perfect to batch make. This enchilada recipe features Black Pepper oil, which enhances flavor and provides antioxidant support.

Instructions to make Pork enchiladas:

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!

Easily freezable, they're perfect to batch make. This enchilada recipe features Black Pepper oil, which enhances flavor and provides antioxidant support. Serve this traditional Mexican pork enchilada recipe with a side of rice and beans for a satisfying meal. Spoon remaining tomatillo salsa over enchiladas, then sprinkle with remaining cheese. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down.

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