2 tbs olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
700ml tomato passata, divided
400g can black beans, drained & rinsed
4 chipotle chillies in adobo sauce, finely chopped
1 x Riverview roast pork, chopped (meat only)
¼ cup chopped fresh coriander
150g grated cheddar cheese, divided
12 small tortillas
Salt & pepper
Chopped fresh coriander
Preheat oven to 200°C.
Heat oil in a large non-stick frypan over medium heat. Cook onion for 5-7 minutes until soft. Add garlic and cook for a further 1 minute until fragrant.
Add 400ml of the passata (reserving the leftovers), black beans, chipotle chillies, pork and simmer until heated through
Season with salt and pepper. Remove from heat and stir through coriander and half the cheese.
Pour half the reserved passata into the base of a 20 x 30cm baking dish. Place pork and black bean mixture down the centre of each tortilla and roll up. Place into baking dish, seam-side-down, then pour the remaining passata over the top of the tortillas.
Sprinkle with remaining cheese. Bake for 10 minutes until the cheese has melted and enchiladas are hot.
Dollop with sour cream and serve with sliced avocado, spring onions, fresh limes and extra coriander.