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Pork and Black Bean Enchiladas with Shredded Cabbage
Created by: Howcan Team
Ingredients
- 1 pound pork tenderloin, cut into small cubes
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 cup shredded cheddar cheese
- 12 corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the pork cubes and cook until browned on all sides, about 5-7 minutes.
- Add the diced onion and minced garlic to the skillet with the pork. Cook for an additional 2-3 minutes until the onion is softened.
- Stir in the black beans and 1/2 cup of the enchilada sauce. Cook for 2-3 minutes until heated through. Season with salt and pepper to taste.
- Spread 1/4 cup of the remaining enchilada sauce in the bottom of a 9x13 inch baking dish.
- Warm the corn tortillas in the microwave for 1 minute to make them pliable. Spoon the pork and black bean mixture onto each tortilla, roll up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- While the enchiladas are baking, toss the shredded cabbage with the chopped cilantro in a bowl.
- Once the enchiladas are done, remove from the oven and let cool for a few minutes. Serve the enchiladas topped with the shredded cabbage mixture.
- Enjoy your delicious Pork and Black Bean Enchiladas with Shredded Cabbage!
The history of Pork and Black Bean Enchiladas with shredded cabbage as a topping can be traced back to the fusion of Mexican and Asian flavors. This unique twist on traditional enchiladas brings together the rich, savory flavors of slow-cooked pork and black beans with the fresh crunch of shredded cabbage. Renowned chefs in regions like California and Texas have popularized this dish, incorporating their own creative flair and culinary expertise. The best versions of this dish can be found in authentic Mexican restaurants that prioritize fresh, high-quality ingredients. The key to perfecting this dish lies in the tender, flavorful pork and the balance of spices in the black bean filling. For a famous alternative method, some chefs opt for using kimchi instead of shredded cabbage, adding a tangy kick to the dish.
75 min
6
450 calories
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