Pork and Plantain Enchiladas with Black Bean Puree

Name: Pork and Plantain Enchiladas with Black Bean Puree
Total time: 1 h 44 min
Yield: Serves 6 (serving size: 2 enchiladas)
Ingredients: ½ teaspoon ground cumin; ½ teaspoon dried oregano; .63 teaspoon ground red pepper, divided; ½ teaspoon salt, divided; 1 (1-pound) pork tenderloin, trimmed; 2 tablespoons canola oil, divided; 1 ⅔ cups chopped onion, divided; 1 ⅓ cups fat-free, lower-sodium chicken broth, divided; ¾ 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)

13 Ratings
8 Reviews

The sweetness from the plantains tames the spicy pork.

By Krista Ackerbloom Montgomery

Recipe by Cooking Light May 2012

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Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

total:

1 hr 44 mins

hands-on:

44 mins

Yield:

Serves 6 (serving size: 2 enchiladas)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 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.
Step 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.
Step 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.
Step 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.
Step 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.

Chef's Notes

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.

Nutrition Facts

Per Serving:

428 calories; fat 16.6g; saturated fat 6.4g; mono fat 6.1g; poly fat 2.5g; protein 29.5g; carbohydrates 43.5g; fiber 6.3g; cholesterol 74mg; iron 2.2mg; sodium 573mg; calcium 268mg.

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IoneTaylor

07/26/2012

Too much work for the end result. Pork, plantains, black beans, corn tortillas and homemade salsa verde are amongst my favorite ingredients, but this dish seemed dry and a little boring. I used leftover pork roast and seasoned it according to the recipe. I also substituted a jalapeno for the serrano. The recipe took me 2 hours and 15 minutes to prepare. I'd rather make the vegetable and rice burritos with quesadilla cheese or the potato chorizo and green chile burritos which were featured in the same article.

PinkShoes62

07/06/2012

Somewhat time consuming but delicious! The plaintains were my favorite part and I may fry up plantains as directed to use as a side for other Mexican recipes. The pork was simple and delicious. The only negative is that we had leftovers that soaked up all the tomatillo sauce, got soggy and looked a mess upon reheating. Still tasty though.

AnnaBird

05/06/2012

lots of work, but really yummy flavor. next time i think i will double the plantains--they were my favorite part!

lowdownoh

05/03/2012

Great taste but too complicated. I made it easier by starting with the pork cut into the 1/2 in pieces you need at the end and sauteing it with the spices, then added the plantains and spices. That cut out 30 minutes of time and 1 dirty pan. Also, the canned beans area already cooked and don't need to be sauteed again, so put that portion right into the food processor and save yourself time and another dirty pan.

ChantalAM

05/02/2012

I loved this recipe! The flavors are delicious together. Tomatillo sauce was very very good. I did not have a can of black beans so I used organic fat free refried black beans- absolutely delicious and cut out the extra step of blending the black bean sauce. The black bean sauce turned out so delicious that I wanted to spread it on a tortilla and eat it alone. Yes, the recipe is time consuming. Some recipes are, that doesn't mean they don't produce delicious food. Decide how much time you're willing to commit before cooking.

SUEOHB

04/26/2012

This was very good, although it is a lot of preparation and time. You need to start it about 2 hours before dinner - and are busy a good portion of that time. The tomatillo sauce is excellent and had a nice kick. I used a full jalapeno instead of serrano (for a recipe which I cut in half for all other ingredients) .

srwfromorange

04/26/2012

Didnt like this recipe at all. The tomatillo sauce was tasty and can be used in other enchilada dishes, however pork tenderloin being a wonderful lean meat needs everything it can get when it comes to spice. I thought this combo was weak, too heavy on the red pepper & not enough salt, same for the plantain. I also thought the plantain should have been left in the larger dice, it got lost in the pork. My black bean puree(which would have benefited greatly from a food processor rather than a blender) was also lacking seasoning, just sorta blah. This was the consensus of 3 adults, all of us with pretty advanced pallates, sorry CL but this was a fail

Marilyn1

04/19/2012

Very tasty, with a good amount of heat. The tomatillo sauce was particularly good. Will definitely make again.

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Pork and Plantain Enchiladas with Black Bean Puree

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (8)

All Reviews for Pork and Plantain Enchiladas with Black Bean Puree

Account

Pork and Plantain Enchiladas with Black Bean Puree

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (8)

All Reviews for Pork and Plantain Enchiladas with Black Bean Puree