Pork and bean enchiladas

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.

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Serving Suggestions


  • 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

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