Ingredients

The following ingredients have 4 Servings
  • 5 - 6 tortillas
  • 2 cups shredded Pork Carnitas ((Mexican Pulled Pork) (see notes))
  • 1 can (400g/15oz) corn
  • 1 can (400g/15oz) black beans ( or red kidney beans)
  • 1 small red capsicum ((bell pepper), diced)
  • 2 1/4 cups enchilada sauce (, separated (preferably homemade - here's my Easy Classic Enchilada Sauce))
  • 1 cup grated mozzarella cheese ((or any other melting cheese))
  • Fresh parsley or coriander (, finely chopped (optional - for garnish))

Instruction

  • Preheat oven to 180C/350F.
  • Combine the Pork Carnitas, corn, black beans, capsicum and 1 1/2 cups of enchilada sauce in a bowl. Mix to combine.
  • Spread 1 tbsp of enchilada sauce on the base of a baking dish.
  • Line the baking dish with tortillas. I find the best way to do this is to cut the tortillas in half, place 2 on the baking dish (with the straight cut side lined to the edge of the baking dish), then cut 1 tortilla into 6 to 8 pieces and use those wedges to fill the gaps.
  • Spread half the filling across the tortillas.
  • Top with another layer of tortillas, then spread the remaining filling on top.
  • Top with a third and final layer of tortillas. Spread remaining enchilada sauce (3/4 cup) across the top, then sprinkle with mozzarella cheese.
  • Bake for 20 to 25 minutes until the cheese is melted and started to turn golden.
  • Let stand for 5 minutes, then garnish with parsley or coriander if desired and serve.