Name: Pork and Black Bean Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 lb pork shoulder, cooked and shredded; 1 (15-ounce) can black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 2 cups enchilada sauce; 2 cups shredded cheddar cheese, divided; 1/2 cup diced onions; 1/2 cup diced bell peppers; 1/4 cup chopped fresh cilantro; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 12 flour tortillas

These Pork and Black Bean Enchiladas are a delicious and satisfying meal perfect for a family dinner. Tender pork, hearty black beans, and a rich enchilada sauce are wrapped in tortillas and baked to perfection.

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large bowl, combine shredded pork, black beans, corn, 1 cup of cheddar cheese, onions, bell peppers, cilantro, cumin, chili powder, salt, and pepper. Mix well.

3. Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.

4. Warm the tortillas in the microwave for about 30 seconds to make them pliable.

5. Place a generous amount of the pork mixture in the center of each tortilla. Roll up each tortilla and place seam-side down in the baking dish.

6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.

7. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

8. Let cool for a few minutes before serving. Garnish with extra cilantro, if desired.

Notes

Success Tips: Ensure the tortillas are warmed before filling to prevent cracking. Let the enchiladas rest for a few minutes before serving to set.

Pairing Suggestions: Serve with a side of Spanish rice, guacamole, or a fresh green salad.

Pork and Black Bean Enchiladas