Pork and Plantain Enchiladas with Black Bean Puree

Name: Pork and Plantain Enchiladas with Black Bean Puree
Prep time: 1 h 44 min
Cook time: 1 h 44 min
Total time: 1 h 44 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon brown sugar; 425 grams organic black beans, rinsed and drained; 2 Tbsps canola oil, divided; 237 milliliters cilantro leaves; 12 6-inchs (6-inch) corn tortillas; 2 garlic cloves, chopped and divided; 1 teaspoons ground cumin; 1 teaspoons ground red pepper, divided; 454 grams pork tenderloin, trimmed; 1 Tbsp fresh lime juice; 315 milliliters fat-free, lower-sodium chicken broth, divided; 355 milliliters ounces Monterey Jack cheese, shredded (about; 394 milliliters chopped onion, divided; 1 teaspoons dried oregano; 1 soft black plantain, peeled and coarsely chopped; 1 teaspoons salt, divided; 1 serrano chile, seeded and thinly sliced; 340 grams tomatillos, husked, rinsed, and coarsely chopped (about 6 large)

Pork and Plantain Enchiladas with Black Bean Puree might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 33g of protein, 17g of fat, and Head to the store and pick up ground pepper, plantain, canolan oil, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 44 minutes. This recipe is typical of Mexican cuisine.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine cumin, oregano, 1/2 teaspoon ground red pepper, and 1/4 teaspoon salt; rub evenly over pork.

Ingredients you will need

Ground Cayenne Pepper

Oregano

Cumin

Pork

Salt

Dry Seasoning Rub

Heat a large ovenproof skillet over medium-high heat.

Equipment you will use

Frying Pan

Add 2 teaspoons oil to pan, and swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add pork, and cook 5 minutes, browning on all sides.

Ingredients you will need

Pork

Place pan in oven, and bake at 350 for 20 minutes or until pork is done.

Ingredients you will need

Pork

Equipment you will use

Oven

Frying Pan

Remove pork from pan; let rest 15 minutes.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Cut pork into 1/2-inch pieces.

Ingredients you will need

Pork

Combine 1 cup onion, 1 cup broth, tomatillos, 1 garlic clove, and serrano in a medium saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool for 10 minutes.

Ingredients you will need

Whole Garlic Cloves

Tomatillos

Broth

Onion

Equipment you will use

Sauce Pan

Combine tomatillo mixture, cilantro, lime juice, and 1/4 teaspoon salt in a blender; process until smooth.

Ingredients you will need

Lime Juice

Tomatillos

Cilantro

Salt

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Blender

Pour into a large measuring cup.

Equipment you will use

Measuring Cup

Place skillet over medium heat.

Equipment you will use

Frying Pan

Add 1 teaspoon canola oil to pan; swirl to coat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the remaining 2/3 cup onion; cook for 3 minutes or until tender, stirring frequently.

Ingredients you will need

Onion

Add remaining garlic clove; cook for 30 seconds, stirring constantly.

Ingredients you will need

Whole Garlic Cloves

Add remaining 1/3 cup broth, and cook for 1 minute, scraping pan to loosen browned bits.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Add black beans; cook 2 minutes, stirring frequently. Cool slightly.

Ingredients you will need

Black Beans

Place black bean mixture in blender. Pulse 15 times, scraping occasionally until mixture is a thick puree.

Equipment you will use

Blender

Heat a medium nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add the remaining 1 tablespoon oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Combine remaining 1/8 teaspoon red pepper, brown sugar, and plantain in a medium bowl, tossing to coat plantain.

Ingredients you will need

Brown Sugar

Red Pepper

Plantain

Equipment you will use

Bowl

Add plantain mixture to pan; saut for 3 minutes or until golden brown, stirring frequently. Cool slightly; finely chop.

Ingredients you will need

Plantain

Equipment you will use

Frying Pan

Combine pork and plantain mixture in a medium bowl.

Ingredients you will need

Plantain

Pork

Equipment you will use

Bowl

Spread 1/3 cup tomatillo mixture in the bottom of a 13 x 9inch glass or ceramic baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Tomatillos

Spread

Equipment you will use

Baking Pan

Heat tortillas according to package directions.

Ingredients you will need

Tortilla

Spread about 1 1/2 tablespoons black bean puree down center of each tortilla; top with about 2 tablespoons pork mixture.

Ingredients you will need

Tortilla

Spread

Pork

Sprinkle each tortilla with 1 tablespoon cheese; roll up.

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Tortilla

Cheese

Roll

Place seam-side down in baking dish.

Equipment you will use

Baking Pan

Pour remaining tomatillo mixture over filled tortillas; sprinkle with remaining cheese.

Ingredients you will need

Tomatillos

Tortilla

Cheese

Bake at 350 for 25 minutes or until cheese melts and filling is thoroughly heated.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoon

brown sugar 425grams

organic black beans, rinsed and drained 2Tbsps

canola oil, divided 237milliliters

cilantro leaves 126-inchs

(6-inch) corn tortillas 2

garlic cloves, chopped and divided 1teaspoons

ground cumin 1teaspoons

ground red pepper, divided 454grams

pork tenderloin, trimmed 1Tbsp

fresh lime juice 315milliliters

fat-free, lower-sodium chicken broth, divided 355milliliters

ounces Monterey Jack cheese, shredded (about 394milliliters

chopped onion, divided 1teaspoons

dried oregano 1

soft black plantain, peeled and coarsely chopped 1teaspoons

salt, divided 1

serrano chile, seeded and thinly sliced 340grams

tomatillos, husked, rinsed, and coarsely chopped (about 6 large)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.