Pork Enchiladas

with Black Beans

PrepTime 15 Mins
Serves 4
Cook Time 30 Mins

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

To Serve

Sour cream


Spring onions


Salt & pepper

Chopped fresh coriander

  1. 1

    Preheat oven to 200°C.

  2. 2

    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.

  3. 3

    Add 400ml of the passata (reserving the leftovers), black beans, chipotle chillies, pork and simmer until heated through

  4. 4

    Season with salt and pepper. Remove from heat and stir through coriander and half the cheese.

  5. 5

    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.

  6. 6

    Sprinkle with remaining cheese. Bake for 10 minutes until the cheese has melted and enchiladas are hot.

  7. 7

    Dollop with sour cream and serve with sliced avocado, spring onions, fresh limes and extra coriander.

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