Pork & Chorizo Enchiladas
Serves 2 Preparation Time - 25mins Cook - 50 mins ________________________________________________________________
Ingredients 1 tbsp olive oil 1 small onion, halved and thinly sliced 1 garlic clove, chopped 1 tsp ground cumin 1 dessert spoon smoked paprika 1/2 tsp cinnamon 1/2 red chilli, deseeded and finely sliced 150g pork mince 100g cooking chorizo, skin removed 170ml passata 1/2 chicken stock cube 1 red pepper, deseeded, quartered and sliced 200g Borlotti beans, drained 10g coriander, chopped 150g full fat fromage frais 1/2 medium egg 4 corn tortillas 35g mature cheddar, grated
Method
1. Heat the oil in a sauce pan on the hob, then add the onions and garlic and fry for about 10 minutes. Add the spices and half the chilli and cook for 1 min more. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down until it changes colour. 2. Pour in the passata and 75ml water, crumble in the stock cube. Add the peppers, stir, cover and simmer over a low heat for 20 mins until the meat and peppers are tender. Stir in the beans and 2/3 of the coriander.
3. Meanwhile, tip the fromage frais into a bowl and beat in the egg, remaining coriander and seasoning. 4. Spoon the meat into the centre of the 4 tortillas, roll and arrange in an ovenproof dish. 5. Cover with the fromage frais mixture and scatter with the cheese and remaining chilli. 6. Bake at 170C for 20-25 mins until golden. Serve with a green salad.