Verde Pork Plantain Black Bean Enchiladas

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I love Mexican food. How about you? Gorditas, flautas, tacos, fajitas. I’m not sure there’s a Mexican dish that I don’t love. If there is, I haven’t discovered it yet. I’ve made my own tacos and fajitas and they turned out really well.

With the new tradition of trying recipes on Sundays, I decided to get a bit more complicated and venture into the world of enchiladas. Typically enchiladas are covered in red sauce and cheese. The cheesy goodness is definitely well out of my contest prep range. Additionally The Kid can’t partake due to her dairy allergy.

I set out to modify a recipe that met both of our needs and being a foodie, I decided to go at it 150% with creativity. I made cheese free enchiladas stuff with pork, plantains, and black beans topped with a verde tomatillo sauce. Yeah, isn’t that a mouthful.

I will tell you that this is NOT a throw together on a weeknight dinner unless you plan to eat very late at night. I didn’t realize when I picked enchiladas just how involved it is to make them. When I mentioned this afterwards to a Mexican friend, she looked at me with an eye roll like I was Princess Gringo.

She explained that typically you make the sauce and fillings in the days ahead of time and just stuff the enchiladas and bake when you’re ready to eat. I will say that they were amazingly good and well worth my effort. Plus the dish made 6 servings so I divided them up in plastic containers and took them for lunch for several days.

The enchiladas definitely redeemed themselves. 😉

Verde Pork Plantain Black Bean EnchiladasVerde Pork Plantain Black Bean Enchiladas

  • 1/2 tsp cumin
  • 1 lb pork tenderloin
  • 1 cup onion
  • 1 cup chicken broth
  • 12 oz tomatillos
  • 1 tsp minced garlic
  • 1 serrano chile
  • 1 cup fresh cilantro
  • 1 Tbsp lime juice
  • 1/2 cup onion
  • 1 tsp minced garlic
  • 1/3 cup chicken broth
  • 15 oz can black beans, drained and rinsed
  • 1 tsp olive oil 
  • 1 tsp brown sugar
  • 1 medium plantain, peeled and chunked
  • 1/8 tsp crushed red pepper
  • 12 6 inch corn tortillas

Preheat oven to 350 degrees. Place pork tenderloin in a baking dish and sprinkle with cumin. Bake at 350 degrees for about 20 minutes. Once the pork is cooked thoroughly, remove from oven and cut into 1/2 inch pieces. Set the pork aside until you are ready to prepare the enchiladas.

While the pork is baking, remove the husks from the tomatillos and slice into chunks. You are going to blend them later so don’t worry about being exact on the chunking process. Slice the serrano chile and remove the seeds. Combine 1 cup onion, 1 cup broth, tomatillos, chile, and 1 tsp garlic in a small saucepan.

Bring to a boil over medium heat and simmer for 15 minutes until the tomatillos are soft and mushy. Remove from heat and cool for 10 minutes. In a blender or food processor, combine the tomatillo mixture, cilantro, and lime juice and pulse until smooth. Set aside while you prepare the other mixtures.

Spray a skillet with non-stick spray and add the remaining 1/2 cup onion and 1 tsp garlic. Saute for 2 – 3 minutes until the onion softens. Add 1/3 cup chicken broth and stir to combine. Scrape the browned bits off the bottom of the pan for flavor. Add the black beans and cook for 2 – 3 minutes. Remove from heat and add the mixture to the blender. Pulse to puree and set aside.

Told you this was involved. 😉 In the same skillet you used for the beans, add the olive oil and swirl to coat the pan. Add the plantain, brown sugar and red pepper. Saute over medium heat until the plantain begins to brown. Cool slightly and finely chop. Combine the plantain mixture and pork pieces in a bowl.

Preheat oven to 350 degrees. Spread 1/3 cup of the tomatillo mixture in the bottom of a 13×9 inch glass baking dish. Spread each corn tortilla evenly with the black bean mixture in a stripe down the center. Each one will get approximately 2 Tbsp of beans. Top evenly with the pork and plantain mixture. Again each tortilla will get about 2 Tbsp of pork.

Roll the tortillas into tube shaped enchiladas and place seam side down in the dish. They will fit tightly in the dish so make them nice and cozy in there. Pour the remaining tomatillo mixture evenly over the top of all the filled tortillas and bake at 350 degrees for 25 minutes.

Makes 6 servings of 2 enchiladas and sauce at approximately 254 calories. 20g protein, 32g carbs, and 6g fat.

What is your favorite Mexican dish? Did you know that most tradition Mexican meals are prepared over multiple days?

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