Spicy pork & black bean enchiladas
6
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Cheesy, crunchy and full of flavour, this family favourite works perfectly with a crisp green salad
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 small, thinly sliced
Red pepper
1 medium, deseeded and thinly sliced
Extra lean pork mince (5% fat), raw
400 g
Garlic
2 clove(s), crushed
Ground Cumin
1 tablespoon(s), level
Paprika
1 tablespoon(s), level, smoked
Chilli flakes
1 teaspoon(s), level
Black beans in water
1 can(s), medium, drained
Passata
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
Instructions
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.
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