Pork and Plantain Enchiladas with Black Bean Puree

Ingredients

• 6 ounces Monterey Jack cheese, shredded (about 1 ½ cups)
• 12 (6-inch) corn tortillas
• Cooking spray
• 1 soft black plantain, peeled and coarsely chopped
• 1 teaspoon brown sugar
• 1 (15-ounce) can organic black beans, rinsed and drained
• 1 tablespoon fresh lime juice
• + 12 more ingredients
• • 1 cup cilantro leaves
  • 1 serrano chile, seeded and thinly sliced
  • 2 garlic cloves, chopped and divided
  • ¾ pound tomatillos, husked, rinsed, and coarsely chopped (about 6 large)
  • 1 ¹/₃ cups fat-free, lower-sodium chicken broth, divided
  • 1 ²/₃ cups chopped onion, divided
  • 2 tablespoons canola oil, divided
  • 1 (1-pound) pork tenderloin, trimmed
  • ½ teaspoon salt, divided
  • ⁵/₈ teaspoon ground red pepper, divided
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin

1. Preheat oven to 350°. 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 ...

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