29 Sep Pork Enchiladas and Green Salad
Cooking time: 35
- 1 Tbsp olive oil
- 500g ground pork (or beef)
- 1 onion
- 2 medium zucchini
- 3 Tbsp olive oil
- 1 Tbsp ground chili powder (optional)
- 1 tsp ground cumin
- 1⁄4 tsp dried oregano
- 2 Tbsp tomato paste
- 1 can chopped tomatoes
- 1 cup vegetable broth
- Salt and pepper
- 10-12 taco-size corn tortillas
- 50 g grated cheese
- 1 cos lettuce
- 1⁄2 cucumber
- Juice half a lemon
- Olive oil
- To serve:
- Sour cream (optional)
- Guacamole (optional)
- Preheat the oven to 180 degrees. Bring a large pan to medium-high heat. Add the oil followed by the
ground beef breaking it apart with a spoon. Brown the meat about 5 minutes.
- Dice the onion, and zucchini into small cubes. Return the pan to medium heat, and add the onion and
zucchini. Brown until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the
- Make the sauce by adding the additional olive oil to the pan. Wait till the oil is heated through add the chili
powder, cumin, oregano and tomato paste and stir. Add the tin of crushed tomatoes and the vegetable
broth. Cook for 5-7 minutes until slightly thickened.
- Add a little sauce to the casserole dish so it coats the bottom of the dish. Assemble the enchiladas by place
a tortilla on a work surface, spoon 1/4 cup of the meat mixture down the middle. Wrap the tortilla around
the filling tightly and place it seam down in the pan. Repeat with remaining tortillas and filling until you
have finished filling 12 tortillas and packed them into the dish.
- Pour the enchilada sauce over the top of the enchiladas. Sprinkle with cheese. Cover the dish with foil and
bake for 30 minutes. While the enchiladas are baking prepare a simple lettuce and cucumber salad. Drizzle
with a little lemon juice and olive oil.
- Remove the enchiladas from the oven and let cool for 5 minutes. Then scoop two enchiladas onto each
plate with some salad. Top with sour cream & guacamole and a side salad.