Pork Enchiladas

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4-6

Ingredients

800g pork mince
1 onion finely chopped
1 tbsp oil
1 tsp Mexican chilli powder
1 x 400g can red kidney beans, rinsed
100g tomato paste
¼ cup water
¼ cup jalepeno peppers, finely chopped
1 red capsicum, diced
10 white flour tortillas
250ml tomato salsa
1 cup cheese, grated
1 cup sour cream

Method

• Pre-heat the oven to 170°C.
• Heat oil in a large frying pan over a high heat and brown the pork mince and onions well.
• Add the chilli powder and cook for 1 minute.
• Stir in red kidney beans, tomato paste, water, jalepeno peppers and red capsicum. Reduce heat and simmer for 10 minutes.
• Lay the tortilla on a flat surface and spoon a small amount of pork mixture in the centre. Roll up to enclose and place fold side down in a shallow greased baking dish. Repeat with remaining pork mixture and tortillas.
• Pour salsa sauce over the centre of the enchiladas and sprinkle over cheese evenly.
• Bake in the pre-heated oven for 25 minutes until cheese is bubbling.
• Serve hot with a dollop of sour cream and crisp garden salad.

Image + recipe source: Australian Pork Ltd: 

Flourishnote: Corn tortillas may be used in place of white flour if you are gluten intolerant.

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