Photo of Spicy pork & black bean enchiladas by WW

Spicy pork & black bean enchiladas

Points® value
Total Time
1 hr
20 min
40 min
Cheesy, crunchy and full of flavour, this family favourite works perfectly with a crisp green salad


Calorie controlled cooking spray

4 spray(s)


1 small, thinly sliced

Red pepper

1 medium, deseeded and thinly sliced

Extra Lean Pork Mince (5% fat), raw

400 g


2 clove(s), crushed

Ground Cumin

1 tablespoon(s), level


1 tablespoon(s), level, smoked

Chilli flakes

1 teaspoon(s), level

Black beans in water

1 can(s), medium, drained


400 g

Coriander, fresh

1 tablespoon(s), finely chopped, plus extra leaves to serve

WW Wholemeal Wraps

4 individual

Half Fat Crème Frâiche

50 g

Half fat Cheddar cheese

50 g, grated


  1. 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.
  2. 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.
  3. 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.


If you don't have black beans, use tinned kidney or aduki beans instead.