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Pork and Black Bean Enchiladas
Created by: Howcan Team
Ingredients
- 1 pound pork tenderloin, cooked and shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup diced onion
- 1 cup diced bell pepper
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chilies
- 12 corn tortillas
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
- In a large skillet, sauté the diced onion and bell pepper until softened, about 5 minutes.
- Add the minced garlic, ground cumin, chili powder, salt, and black pepper to the skillet. Cook for an additional 2 minutes.
- Stir in the shredded pork, black beans, and diced green chilies. Cook for 5 minutes, stirring occasionally.
- Pour 1/3 of the enchilada sauce into the bottom of the prepared baking dish.
- Warm the corn tortillas in the microwave for 30 seconds to make them pliable.
- Place a spoonful of the pork and black bean mixture onto each tortilla, roll it up, and place it seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese on top.
- Cover the 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.
- Garnish with chopped cilantro before serving.
Pork and Black Bean Enchiladas have a rich history rooted in the culinary traditions of Mexico. This beloved dish features tender, slow-cooked pork combined with flavorful black beans, wrapped in corn tortillas, and smothered in a savory enchilada sauce. Renowned chefs like Rick Bayless and Diana Kennedy have popularized this dish, infusing it with their own unique twists and techniques. In regions like Oaxaca and Puebla, the dish takes on local flavors and ingredients, creating a diverse array of regional variations. Today, the best versions of this dish can be found in authentic Mexican restaurants that prioritize high-quality, slow-cooked pork and a rich, flavorful enchilada sauce. The key to perfecting this dish lies in achieving a balance of tender, juicy pork, well-seasoned black beans, and a robust, spicy sauce. For a unique twist, some chefs incorporate ingredients like roasted poblano peppers or tangy tomatillos to elevate the flavors of the dish. Whether enjoyed in a bustling Mexican eatery or homemade with care, Pork and Black Bean Enchiladas continue to delight food enthusiasts with their irresistible combination of flavors and textures.
60 min
6
450 calories
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