1 x Riverview Farms Pork Roast, chopped (meat only)
2 tbs olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
700ml tomato passata, divided
400g can black beans, drained & rinsed
4 chipotle chillies in adobo sauce, finely chopped
¼ cup chopped fresh coriander
150g grated cheddar cheese, divided
12 small tortillas
Sour cream
Avocado
Spring onions
Limes
Salt & pepper
Chopped fresh coriander
- 1
Preheat oven to 200°C.
- 2
Heat oil in a large non-stick frypan over medium heat. Cook onion for 5-7 minutes until soft. Add garlic and cook for a further 1 minute until fragrant.
- 3
Add 400ml of the passata (reserving the leftovers), black beans, chipotle chillies, pork and simmer until heated through
- 4
Season with salt and pepper. Remove from heat and stir through coriander and half the cheese.
- 5
Pour half the reserved passata into the base of a 20 x 30cm baking dish. Place pork and black bean mixture down the centre of each tortilla and roll up. Place into baking dish, seam-side-down, then pour the remaining passata over the top of the tortillas.
- 6
Sprinkle with remaining cheese. Bake for 10 minutes until the cheese has melted and enchiladas are hot.
- 7
Dollop with sour cream and serve with sliced avocado, spring onions, fresh limes and extra coriander.
