Pork and bean enchiladas
Makes 8-10 enchiladas
- 1 can (415g) 5 bean mix or 1 can (415g) kidney beans, rinsed and drained
- 1 tbsp oil
- 500g pork mince or strips
- 1 small brown onion, chopped
- 1 medium carrot, finely grated
- 1 medium zucchini, finely grated
- 1/2 medium capsicum finely chopped
- 1 tsp cumin
- 2-3 garlic cloves, minced or finely chopped
- 1 small tin (125g) corn kernels
- 2 cans (400g each) diced tomatoes
- 1 tsp Mexican chilli powder
- 1 tsp coriander
- 1 pkt (10) small flour tortillas
- 3/4 cup (75g) grated tasty cheese
- 1/2 cup mild salsa (optional)
- sour cream and salad, to serve
Preheat oven to 180°C (170°C fan-forced). Grease a shallow casserole dish and set aside.
Tip your rinsed and drained beans onto a plate and mash roughly with a fork or potato masher.
Add oil to a hot frypan and then beans, pork mince, onion, carrot, zucchini, capsicum,cumin, garlic and corn. Fry in oil on a medium heat until lightly browned and veggies are soft.
Add the tinned tomatoes and turn the heat down. Simmer until sauce thickens a little.
Reserve a portion of the mixture in a bowl for the kids' enchiladas. For the adults, add the chilli powder and coriander to the remaining mix in the frypan. Continue cooking for another 5 minutes and then leave to cool slightly.
Warm your tortillas for 30 secs in the microwave and put on a plate. Place a few spoons of meat and bean mix along the length of the tortilla and sprinkle with cheese. Fold the tortilla and place in a small, greased casserole dish. Repeat with remaining ingredients. Top enchiladas with extra salsa, if desired, and an extra sprinkle of cheese.
Bake in a moderate oven for 20 minutes or until brown and crispy.
Find more family-friendly pork recipes:
- Pulled pork buns
- Pork and prawn dumplings
- Pork and sage meatloaf
- Pork kofta wraps
- Pork with purple fruit
- Pork roast with crispy crackling
- Sticky 'n' sweet pork ribs
- Slow cooker pork with apples
- These enchiladas are very filling; young kids will probably only be able to eat half an enchilada.
- Get the kids involved with putting this dish together – they will love to sprinkle the cheese and fold the tortilla.
- Serve with a dollop of sour cream and some mashed avocado.
- This recipe was created by Jodie Clarke for Kidspot, New Zealand's best recipe finder