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photo Pork and Plantain Enchiladas Recipe | Say Mmm

Pork and Plantain Enchiladas

The sweetness from the plantains tames the spicy pork in this Pork and Plantain Enchilada with Black Bean Puree recipe.
6 Servings - 1 hr 44 min - myrecipes.com
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Servings:6  | Calories:619 | Total Fat:23g  | Chol:62mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 8g
40 %
Total Carb 75g
25 %
Fiber 18g
72 %
Sugars 26g
---
Cholesterol 62mg
21 %
Sodium 981mg
41 %
Protein 36g
71 %
Calories:
43% Others combined
23% Tomatillos
17% Monterey Jack cheese
16% Corn tortillas
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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)

 Directions : View recipe directions on myrecipes.com
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