Pork and Plantain Enchiladas with Black Bean Puree Recipe

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Pork and Plantain Enchiladas with Black Bean Puree
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Ingredients
19
Count
Nutrition
2723
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. Combine cumin, oregano, 1/2 teaspoon ground red pepper, and 1/4 teaspoon salt; rub evenly over pork. Heat a large ovenproof skillet over medium-high heat. Add 2 teaspoons oil to pan, and swirl to coat. Add pork, and cook 5 minutes, browning on all sides. Place pan in oven, and bake at 350° for 20 minutes or until pork is done. Remove pork from pan; let rest 15 minutes. Cut pork into 1/2-inch pieces.
  3. 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. Combine tomatillo mixture, cilantro, lime juice, and 1/4 teaspoon salt in a blender; process until smooth. Pour into a large measuring cup.
  4. Place skillet over medium heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add the remaining 2/3 cup onion; cook for 3 minutes or until tender, stirring frequently. Add remaining garlic clove; cook for 30 seconds, stirring constantly. Add remaining 1/3 cup broth, and cook for 1 minute, scraping pan to loosen browned bits. Add black beans; cook 2 minutes, stirring frequently. Cool slightly. Place black bean mixture in blender. Pulse 15 times, scraping occasionally until mixture is a thick puree.
  5. Heat a medium nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Combine remaining 1/8 teaspoon red pepper, brown sugar, and plantain in a medium bowl, tossing to coat plantain. Add plantain mixture to pan; sauté for 3 minutes or until golden brown, stirring frequently. Cool slightly; finely chop. Combine pork and plantain mixture in a medium bowl.
  6. Spread 1/3 cup tomatillo mixture in the bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Heat tortillas according to package directions. Spread about 1 1/2 tablespoons black bean puree down center of each tortilla; top with about 2 tablespoons pork mixture. Sprinkle each tortilla with 1 tablespoon cheese; roll up. Place seam-side down in baking dish. Pour remaining tomatillo mixture over filled tortillas; sprinkle with remaining cheese. Bake at 350° for 25 minutes or until cheese melts and filling is thoroughly heated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2722.64 Kcal (11399 kJ)
Calories from fat 908.06 Kcal
% Daily Value*
Total Fat 100.9g 155%
Cholesterol 446.16mg 149%
Sodium 3113.86mg 130%
Potassium 5937.24mg 126%
Total Carbs 264.91g 88%
Sugars 66.43g 266%
Dietary Fiber 38.51g 154%
Protein 200.29g 401%
Vitamin C 108.3mg 181%
Vitamin A 1.7mg 57%
Iron 21.8mg 121%
Calcium 1935.2mg 194%
Amount Per 100 g
Calories 128.39 Kcal (538 kJ)
Calories from fat 42.82 Kcal
% Daily Value*
Total Fat 4.76g 155%
Cholesterol 21.04mg 149%
Sodium 146.84mg 130%
Potassium 279.98mg 126%
Total Carbs 12.49g 88%
Sugars 3.13g 266%
Dietary Fiber 1.82g 154%
Protein 9.45g 401%
Vitamin C 5.1mg 181%
Vitamin A 0.1mg 57%
Iron 1mg 121%
Calcium 91.3mg 194%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 62.1
    Points
  • 70
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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