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 ...

View full recipe at SpringPad

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