Pork and black bean enchiladas
Photo by Annabel Langbein Media
This is a great second meal from my slow-cooked Tex-Mex pulled pork, using half the meat and a cup of the cooking juices. Put these to one side before you serve the first meal to ensure you have enough of both meat and juice.
If you don't have black beans use kidney beans instead. If you prefer spicier enchiladas, adjust the quantity of chilli flakes to suit your taste.
- Preheat oven to 180C fanbake. Mix pork with cooking juices, beans in chilli sauce, chilli flakes and coriander. Place tortillas or mountain breads on a clean board.
- Divide the pork mixture between them, arranging it in a band down the middle of each. Roll up and place, joined edge facing down, in a shallow baking dish (about 30cm x 20cm).
- Spread the sour cream over the top. Mix the tomato salsa or sauce with the water and pour over the top, ensuring all the rolls are coated. Sprinkle with cheese and bake until golden (20 minutes).
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