Spicy pork & black bean enchiladas
Calorie controlled cooking spray
1 small, thinly sliced
1 medium, deseeded and thinly sliced
Extra Lean Pork Mince (5% fat), raw
2 clove(s), crushed
1 tablespoons, level
1 tablespoons, level, smoked
1 teaspoons, level
Black Beans in Water
1 can(s), medium, drained
1 tablespoons, finely chopped, plus extra leaves to serve
WW White Wraps
Half Fat Crème Frâiche
Half Fat Cheddar Cheese
50 g, grated
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large nonstick pan with cooking spray and cook the onion and pepper over a medium heat for 6-8 minutes, until softened.
- Add the pork and cook, stirring, for 5 minutes. Add the garlic and spices and cook for a further minute. Stir in the beans and 300g of the passata. Simmer for 3-4 minutes, then remove from the heat. Stir in the coriander and season.
- Mist an 18cm square baking dish with cooking spray. Divide the pork filling between the wraps then roll up tightly and place in the dish join-side down.Spoon over the remaining passata then top with the crème fraîche and Cheddar. Bake for 15-20 minutes until the cheese is melted and bubbling. Scatter over the extra coriander leaves before serving.