This is one of those recipes that came about from having 2 packs of minced pork in the fridge and no idea what to do with it! After Googling “Pork Mince Recipes”, I decided that enchiladas could work and found a recipe which I half liked on the “All recipes” website. Not having some of the ingredients meant I had to make it up with what I had in the fridge and store cupboard. Sometimes this works… and sometimes it doesn’t! However, I was really pleased with the result and the family ate it (= bonus!)
Serves : 6
- 2 tbsp extra virgin olive oil
- 400g lean minced pork
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 tbsp chilli powder, or to taste
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp tomato puree
- 200g bag, baby spinach/greens
- 500 ml (17 fl oz) vegetable stock, preferably home-made
- 400g tin chopped tomatoes
- 1 tbsp tomato ketchup
- 2 tsp lemon or lime juice
- 6 wheat tortillas/wraps
- salt and pepper
Preheat the oven to 200°C (400°F, gas mark 6).
- Heat the oil in a wide saucepan and add the pork, onion and garlic. Cook, stirring, separating the mince, until the onion has softened slightly and the meat is lightly cooked.
- Stir in the chilli powder, paprika and cumin. Cook for 1–2 minutes, add the tomato puree and the spinach, then stir in the stock and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Soften the tortillas/wraps for 30 seconds in the microwave, then using approximately half of the mixture, put 2 heaped serving spoons on each, roll and place in a roasting dish.
- Meanwhile, add the can of chopped tomatoes, ketchup and lemon/lime juice to the pan and heat through. Add seasoning to taste.
- Top the tortillas with the rest of the sauce, spreading out to cover the edges, then sprinkle with the grated cheese, put in the oven and bake for 30 minutes or until browned on top.
- Serve with a green salad or just as it is. Delicious!