Pork black bean enchiladas
Well friends, Mom Who Cooks was short-lived. I’ve changed the name to something with a bit more cheek and punch: Cook Like A Mother. Hopefully you fill in the last beat with a nice big eff (as I most definitely do). Okay, now to dinner.
We’re moving in three weeks, so I’m cooking my way through our freezer and pantry. I had pork shoulder frozen (from tacos a few weeks back), and tonight was the night to pull that bad boy out. Enchiladas are one of my favourite meals. They are just so damn delicious every time I make them. When I’m doing this on a weekend, I fry my tortillas first (like this) to really amp up the texture. But on a weeknight, I just roll them up and pour store-bought salsa on top.
Tonight’s takes:
Husband: “Little bit salty. But delicious.”
Helen (5 1/2 years old): “Tortillas were too dry. I don’t like beans. I don’t like onions. The pork is too salty. There is too much cheese.” So a real winner tonight.
Hector (3 years old): “This is delicious mama! What did you put in it?” He ate 3.5 😳
What I used:
Leftover braised pork shoulder, about 4-5 cups worth
2 cans black beans, drained
14 flour/corn tortillas - small ones (too small according to PK)
1/2 purple onion, diced
1/2 bunch cilantro, diced
1 and 1/2 bottles of salsa verde, about 750ml total
1/2 block of Havarti cheese, about 300g, grated
What I did:
Turned oven onto 350°F
Prepped my station - grated cheese, diced onions and cilantro together, drained black beans, and got salsa, pork (mostly thawed) and tortillas out.
Poured a bit of salsa into baking dish - enough to coat the bottom. Chose a baking dish that would fit two rows of enchiladas.
Filled tortillas: a bit of pork, beans, onion+cilantro, and cheese (about 2/3 pork/beans and 1/3 onion+cilantro/cheese). Rolled tortilla up (could barely get them to close) and placed them in baking dish. Repeated.
Ignore the sugar in this photo - I was making cookies at the same time.
I had a bit of space left between my two rows of enchiladas, so I filled it with remaining pork, beans, onion+cilantro.
Once the pan was full - I only fit 14 enchiladas in this time - coated with remaining salsa verde.
Spread remaining cheese on top.
Baked for approx. 30 minutes - until cheese was slightly browned. Served!
Here are the tortillas and salsa verdes I used:
Next time:
I should have bought the slightly larger tortillas. I hate the giant ones (they taste like plastic), but the brand I like makes a slightly larger size.
Otherwise, for a weeknight meal, it hit the spot. I also make this with pulled chicken if I don’t have pork in the freezer.
Make this - it’s really really good.
😋😋😋
-Ellisa