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Smokey Pork Enchiladas

Serves 2, but there's usually an enchilada each leftover for the next day.

Ingredients

  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 10g ginger, chopped
  • 1/2 tsp dried chilli flakes
  • 1 tsp cumin, ground
  • 1 1/2 tsp smoked paprika
  • 1/8 tsp cayenne
  • 1 cinnamon Stick
  • 400g pork, diced
  • 2/3 tin of chopped tomatoes
  • 1 400g tin black beans
  • 1 tbsp tomato puree
  • 1 large red pepper, sliced
  • 8 medium tortillas
  • 150ml sour cream

Method

  1. Fry the onion over a moderate heat for 10-15 minutes until golden.
  2. Turn the heat down low. Add the garlic, ginger and spices. Cook gently for 2 minutes, stirring all the time.
  3. Add the pork, turn up the heat and fry until sealed.
  4. Add the tomatoes, black beans, puree, and peppers. Mix well, and stir over a high heat for a couple of minutes to heat through.
  5. Lightly grease a large shallow baking dish, big enough to contain all 8 wrapped tortillas. Fill each tortilla with a couple of globs of sauce, 2 tbsp of sour cream, then roll up and place in the baking dish. Once all 8 are in, pour the remaing sour cream over the top and spread around. Cover in grated cheese and bake in the oven at Gas Mark 6 / 200°C for 30 minutes.