Tremendously tasty tubes of tortillas are covered in melted cheese, dollops of sour cream and a homemade spicy salsa, featuring pops of sweet corn, jalapenos & chives. But wait until you discover what’s inside, Chef! Browned pork mince, infused with a NOMU Mexican spice blend, forms a ravish-worthy ragu, dotted with silky onion, rich black beans and coated in tomato passata.
Cheesy Pork Enchiladas
Cheesy Pork Enchiladas
with corn salsa & black beans
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Black Beans
- Corn
- Fresh Chives
- Grated Mozzarella & Cheddar Cheese
- NOMU Mexican Spice Blend
- Onion
- Onions
- Pork Mince
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato Passata
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
SPICY Corn SALSA
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan, mix with the jalapeños (to taste) and the chives. Toss to combine, season, and set aside.
Pork MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
TEXI-MEXI RAGÙ
Add the Onion to the mince and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Stir in the tomato passata, and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-4 minutes, mix in the beans. Remove from heat, add a sweetener (to taste) and seasoning.
ROLL ’EM UP
Grease a roasting tray or ovenproof dish with a knob of butter or oil. Spread the mince ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
TIME TO DINE
Plate up the cheesy Pork enchiladas and sprinkle over the Corn and jalapeño salsa. Finish with dollops of the sour cream. Tuck in, Chef!
SPICY Corn SALSA
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan, mix with the jalapeños (to taste) and the chives. Toss to combine, season, and set aside.
Pork MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
TEXI-MEXI RAGÙ
Add the Onion to the mince and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Stir in the tomato passata, and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-4 minutes, mix in the beans. Remove from heat, add a sweetener (to taste) and seasoning.
ROLL ’EM UP
Grease a roasting tray or ovenproof dish with a knob of butter or oil. Spread the mince ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
TIME TO DINE
Plate up the cheesy Pork enchiladas and sprinkle over the Corn and jalapeño salsa. Finish with dollops of the sour cream. Tuck in, Chef!
SPICY Corn SALSA
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until charred, 6-8 minutes (shifting occasionally). Remove from the pan, mix with the jalapeños (to taste) and the chives. Toss to combine, season, and set aside.
Pork MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
TEXI-MEXI RAGÙ
Add the Onions to the mince and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Stir in the tomato passata, and 300ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes (stirring occasionally). In the final 5-6 minutes, mix in the beans. Remove from heat, add a sweetener (to taste) and seasoning.
ROLL ’EM UP
Grease a roasting tray or ovenproof dish with a knob of butter or oil. Spread the mince ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the cheese. Bake in the hot oven until crisping up and golden, 5-6 minutes.
TIME TO DINE
Plate up the cheesy Pork enchiladas and sprinkle over the Corn and jalapeño salsa. Finish with dollops of the sour cream. Tuck in, Chef!
SPICY Corn SALSA
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until charred, 6-8 minutes (shifting occasionally). Remove from the pan, mix with the jalapeños (to taste) and the chives. Toss to combine, season, and set aside.
Pork MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
TEXI-MEXI RAGÙ
Add the Onions to the mince and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Stir in the tomato passata, and 300ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes (stirring occasionally). In the final 5-6 minutes, mix in the beans. Remove from heat, add a sweetener (to taste) and seasoning.
ROLL ’EM UP
Grease a roasting tray or ovenproof dish with a knob of butter or oil. Spread the mince ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the cheese. Bake in the hot oven until crisping up and golden, 5-6 minutes.
TIME TO DINE
Plate up the cheesy Pork enchiladas and sprinkle over the Corn and jalapeño salsa. Finish with dollops of the sour cream. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Cheesy Pork Enchiladas?
The preparation time for Cheesy Pork Enchiladas with corn salsa & black beans is between 20 and 40 minutes.
What is the total time required to make Cheesy Pork Enchiladas with corn salsa & black beans?
The total time required to make Cheesy Pork Enchiladas with corn salsa & black beans is between 35 and 55 minutes.
How many servings does Cheesy Pork Enchiladas provide?
4 servings
What are the main ingredients in Cheesy Pork Enchiladas?
Black Beans, Corn, Fresh Chives, Grated Mozzarella & Cheddar Cheese, NOMU Mexican Spice Blend, Onion, Onions, Pork Mince, Sliced Pickled Jalapeños, Sour Cream, Tomato Passata, Wheat Flour Tortillas
What is the nutritional information of Cheesy Pork Enchiladas?
Calories: 1227.7, Carbs: 100.7 grams, Fat: grams, Protein: 55.4 grams, Sugar: 21.3 grams, Salt: 1818.4 grams
How do I prepare Cheesy Pork Enchiladas?
TIME TO DINE: Plate up the cheesy pork enchiladas and sprinkle over the corn and jalapeño salsa. Finish with dollops of the sour cream. Tuck in, Chef! SPICY CORN SALSA: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan, mix with the jalapeños (to taste) and the chives. Toss to combine, season, and set aside. TEXI-MEXI RAGÙ: Add the onion to the mince and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Stir in the tomato passata, and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-4 minutes, mix in the beans. Remove from heat, add a sweetener (to taste) and seasoning. PORK MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). ROLL ’EM UP: Grease a roasting tray or ovenproof dish with a knob of butter or oil. Spread the mince ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
What should be prepared from my kitchen to make Cheesy Pork Enchiladas?
Black Beans, Corn, Fresh Chives, Grated Mozzarella & Cheddar Cheese, NOMU Mexican Spice Blend, Onion, Onions, Pork Mince, Sliced Pickled Jalapeños, Sour Cream, Tomato Passata, Wheat Flour Tortillas
How many calories does Cheesy Pork Enchiladas have?
1227.7 calories
How much fat content does Cheesy Pork Enchiladas have?
grams
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