Mexican Pork and Bean Enchiladas

Mixing my own spices is one of my favourite pastimes in the kitchen. This Mexican inspired recipe is as delicious without the heat of chilli as it is with it. You can find wholewheat tortillas, pitas and other different breads readily available at most large stores such as our Food Lovers Markets in South Africa.

Mexican Pork and Bean Enchiladas:

A favourite dish in my home

Ingredients: 
5 large wholewheat tortillas
2 pork leg chops cut into slithers (bones and rind removed)
1/2 red pepper, sliced
1/2 green pepper, sliced
1 1/2 large onion,  sliced
1 tin 4 bean mix
1 large carrot, finely sliced/shaved
2 heaped tblsp paprika
1 tsp cumin
1 tsp coriander
1 tsp white pepper
1 tsp dried sage, basil and parsley
2 cloves garlic, crushed
1/4 tsp ginger, garlic and chilli paste
Salt and pepper to taste
Olive oil for frying

Sauce:
1 tin chopped tomatoes
1/2 tsp dried basil
Salt and pepper to taste

Topping:
2 cups grated white cheddar cheese

Greek yoghurt, lemon wedges, guacamole, chopped tomatoes and lettuce and Dhania to serve

Method:
Once you've sliced all of your ingredients, get out  a large baking tray with sides, and put in some olive oil. Place your meat on the one side and your carrot, onion, peppers on the other.
Add half of your spices over the meat.
Place in oven and bake on high until meat begins to brown and then add your tin of beans and the remainder of the spices. Mix together well and allow to cook for a further 10 mins or so, until you have a rich, consistency and browned meat.
Grate your cheese.
Cook sauce ingredients in a microwave dish with a lid for 6 mins on high.
Puree in a blender or if you prefer a chunkier sauce, just use a potato masher.
Grease a large oven dish.
Lay out some tortillas and spread a little sauce over them. Fill with pork and bean filling and roll up and place side by side in your oven dish.
Pour remainder of sauce over the enchiladas and sprinkle the cheese over generously.
Add a few dollops of Greek yoghurt mixed with a little lemon juice and bake in a prepared oven on 240'c initially for 10 mins then turn down to 190'c for a further 20 mins until bubbling.
Serve as shown in the picture above with freshly chopped tomatoes, lettuce, home-made guacamole, chopped dhania and Greek yoghurt mixed with a drop of lemon juice.