Pineapple Pork & Black Beans Enchiladas

Difficulty MEDIUM
60 min
Pineapple Pork & Black Beans Enchiladas

PINEAPPLE PORK & BLACK BEANS ENCHILADAS

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Ingredients

  • 1 package Isadora® Black refried beans
  • 2 tbs. vegetable oil
  • 1 lb. pork boneless country ribs
  • 1 (4 oz.) can chopped green chiles
  • 1 (6 oz.) can pineapple juice
  • Salt and pepper
  • 1 large (20 oz.) can mild red enchilada sauce
  • 15 corn tortillas
  • Vegetable oil to fry tortillas
  • 3 cups shredded jack cheese (about 12 oz.)
  • Cooking spray
  • PINEAPPLE SALSA
  • 1 small fresh pineapple, peeled, cored, and cut into large chunks
  • 1 fresh jalapeno, seeded and chopped
  • ¼ cup fresh lime juice
  • ½ teaspoon salt
  • 1 cup cilantro leaves, lightly packed, some stems ok
  • ¼ small red onion, chopped
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Preparation

Place all salsa ingredients in a food processor and pulse until roughly chopped; don’t puree. Or chop everything finely by hand and combine. Set aside.

Season pork with salt and pepper. Heat 2 tablespoons of vegetable oil in a medium-sized dutch oven or ovenproof covered casserole. Brown pork over medium high heat until browned on all sides. Remove from heat and stir in green chiles and pineapple juice. 

Cover and bake at 350° F until very tender, about 1 ½ hours. Add more pineapple juice or water if meat seems dry.  Let cool and shred meat.

Heat enough vegetable oil in a medium skillet to cover the bottom of the pan. Heat corn tortillas on both sides until soft, 20-30 seconds per side, add more oil as necessary; drain on paper towels.

Spray a 9”x13” baking dish with cooking spray or film with vegetable oil. Put about 1/3 cup enchilada sauce in the bottom of the dish. Pour some of the remaining enchilada sauce into a large, shallow bowl or dish. Dip each tortilla into the enchilada sauce, turn to coat both sides lightly. Using a spatula spread about 2 tablespoons of Isadora Black refried beans on each tortilla, then top with some pulled pork and about 1 tablespoon of shredded jack cheese. Roll and place, seam side down, in the baking dish. When all the enchiladas are rolled, cover them, lightly, with remaining enchilada sauce and cheese.

Cover baking dish with foil and bake at 350° for about 30 minutes. Uncover and bake for 10-15 minutes more, until bubbly and lightly browned. Serve with pineapple salsa.