Ingredients

The following ingredients have 4 Servings
  • 2 cups (packed) Pork Carnitas (Mexican Pulled Pork) or other shredded meat (see notes)
  • 1 tbsp olive oil
  • 1 cup tinned black beans or red kidney beans (, drained)
  • 1 can (15oz / 400g) corn kernels (, drained)
  • 2 cups shredded cheese ((any good melting cheese))
  • 8 tortillas
  • 3 cups (750ml / 25oz) Enchilada Sauce ((homemade or store bought))

Instruction

  • Preheat oven to 350F/180C.
  • Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
  • Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
  • Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
  • Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
  • Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
  • Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
  • Let stand for 5 minutes before serving.