- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 5/8 teaspoon ground red pepper, divided
- 1/2 teaspoon salt, divided
- 1 (1-pound) pork tenderloin, trimmed
- 2 tablespoons canola oil, divided
- 1 2/3 cups chopped onion, divided
- 1 1/3 cups fat-free, lower-sodium chicken broth, divided
- 3/4 pound tomatillos, husked, rinsed, and coarsely chopped (about 6 large)
- 2 garlic cloves, chopped and divided
- 1 serrano chile, seeded and thinly sliced
- 1 cup cilantro leaves
- 1 tablespoon fresh lime juice
- 1 (15-ounce) can organic black beans, rinsed and drained
- 1 teaspoon brown sugar
- 1 soft black plantain, peeled and coarsely chopped
- Cooking spray
- 12 (6-inch) corn tortillas
- 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
- calories 428
- fat 16.6 g
- satfat 6.4 g
- monofat 6.1 g
- polyfat 2.5 g
- protein 29.5 g
- carbohydrate 43.5 g
- fiber 6.3 g
- cholesterol 74 mg
- iron 2.2 mg
- sodium 573 mg
- calcium 268 mg
How to Make It
Preheat oven to 350°.
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.
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.
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.
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.
Spread 1/3 cup tomatillo mixture in the bottom of a 13 x 9inch 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.