There is so little I have known about Mexican food. We make nacho, taco and tortilla quite a lot but that's probably what I have been up to. Last year, I went to a Mexican themed party hosted by my dear American friend, she used her Mexican relative's recipes making a range of food including some chilli black bean and that was quite interesting. I found that this enchiladas recipe from the newspaper using only kidney bean. I modified it a bit adding pork and avocado & sour cream topping to suit my family's taste. I add the topping because it is quite dry with the mince and bean and I have to say that I love the taste of coriander in this dish.
Pork & Bean Enchiladas
(make 5 rolls)
520g pork mince
200g tinned red kidney beans
500g tomato pasta sauce
1 onion, finely cut
3 garlic gloves
2 tablespoons cumin
1/2 teaspoon chilli powder
lite sour cream
salt & pepper
5 Mission sun-dried tomato & basil wraps or any tortilla wraps
- Heat oil in pan, cook onion and saute until onion starts to soften. Add garlic and pork mince and cook till it changes to brown colour. Add cumin, chilli powder, 1 cup of pasta sauce and 1/2 of the coarsely mashed red kidney beans. Simmer on low for a few minutes then add the rest of the whole beans.
- Divide the filling into 5 portions. Fill the tortilla wraps with the filling and roll up, place the end downward. Arrange tortilla into a baking dish, spread the rest of the pasta sauce over and sprinkle with grated cheese.
- Bake for 20 minutes or until golden brown in a preheated oven at 180c.
- Mix the diced avocado with salsa sauce. Cut the enchiladas half and arrange onto the serving plate. Top with avocado salsa mix and sour cream. Sprinkle with some fresh coriander and serve with green salad.