Cheesy Pork & Bean Enchiladas
with Sour Cream & Zingy Tomato
With beans, tortillas, Cheddar cheese and spiced pork, this Mexican favourite is colourful, delicious and a heap of fun to make. Don’t forget to dollop on the classic sour cream to really get the fiesta going!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ packet
basmati rice
2 clove
garlic
½ tin
black beans
1 packet
pork mince
1 bag
Soffritto Mix
6 g
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1
tomato
1 packet
sour cream
(Contains: Milk; )
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
1 bag
coriander
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
¼ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice (see ingredients) and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Finely chop garlic. • Drain and rinse black beans (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Stir in the soffritto mix, Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. • Add cooked rice, black beans, the butter and the water, stirring to combine, 1 minute. Season generously.
• Preheat grill to medium-high. Drizzle a baking dish with olive oil. • Lay mini flour tortillas on chopping board. Spoon bean filling down centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and bean filling, ensuring they fit together snugly in the baking dish. • Sprinkle with shredded Cheddar cheese. Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.
• Meanwhile, finely chop tomato. • In a small bowl combine tomato, a drizzle of white wine vinegar and olive oil and a pinch of salt and pepper.
• Divide cheesy pork and bean enchiladas between plates. • Top with sour cream, mild chipotle sauce and zingy tomato. • Tear over coriander to serve. Enjoy!
