PORK AND PLANTAIN ENCHILADAS WITH BLACK BEAN PUREE

I took dinner to dear friends, who had just had the most adorable little baby girl ever!!
I wanted something fun and delicious, something that would hold up on the drive over to their house and would be easy to reheat - also when I take dinner to someone, I like to leave it in disposable containers so they don't have to worry about returning dishes back to me.
Although this recipe has a lot of steps and ingredients, it comes together quite quickly. I thought it was very yummy, and healthy - although I do always like to add extra cheese!!

PORK AND PLANTAIN ENCHILADAS WITH BLACK BEAN PUREE

1/2 teaspoon ground cumin
1/2 teaspoon dried organo
5/8 teaspoon ground red pepper, divided
1/2 teaspoon salt, divided
1 (1 pound) pork tenderloin, cut into cubes
2 tablespoons canola oil, divided
1 1/3 cups chicken broth, divided
3/4 pound tomatillos, husked, rinsed and coarsely chopped (about 6 large)
2 garlic cloves, chopped and divided
1 serrano chile, seeded and thinly sliced
1 cup cilantro leaves
1 tablespoon fresh lime juice
1 (15 ounce) can of black beans, rinsed and drained
1 teaspoon brown sugar
1 soft black plantain, peeled and coarsely chopped
12 (6 inch) corn or flour tortillas
6 ounces of monterey jack cheese, shredded (about 1 1/2 cups)

Heat oven to 350F.
Combine cumin, oregano, 1/2 teaspoon ground red pepper and 1/4 teaspoon salt, add pork and mix well.
Heat a large skillet over medium-high heat. Add 2 teaspoons of oil to the pan, and swirl to coat. Add pork and cook 5 minutes, browning on all sides. Reduce heat to medium, and cook pork for a further 10 to 15 minutes, or until it is done.
Combine 1 cup onion, 1 cup broth, tomatillos, 1 garlic clove and serrano in a medium saucepan. Bring to a boil, reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool for 10 minutes. Combine tomatillo mixture, cilantro, lime juice, and 1/4 teaspoon salt in a blender, process until smooth. Pour into a large measuring cup.
Place skillet over medium heat. Add 1 teaspoon canola oil to pan, swirl to coat. Add the remaining 2/3 cup onion, cook for 3 minutes or until tender, stirring frequently. Add remaining garlic clove, cook for 30 seconds, stirring constantly. Add remaining 1/3 cup broth, and cook for 1 minute, scraping pan to loosen browned bits. Add black beans, cook 2 minutes, stirring frequently. Cool slightly. Place black bean mixture in blender. Pulse 15 times, scraping occasionally until mixture is a thick puree.
Heat a medium nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirl to coat. Combine remaining 1/8 teaspoon red pepper, brown sugar and plantain in a medium bowl, tossing to coat plantain. Add plantain mixture to pan, saute for 3 minutes or until golden brown, stirring frequently. Cool slightly, finely chop. Combine pork and plantain mixture in a medium bowl.
Spread 1/3 cup tomatillo mixture in the bottom of a 13 by 9 inch baking dish, coated with cooking spray.
Heat tortillas according to package directions. Spread about 1 1/2 tablespoons black bean puree down center of each tortilla, top with about 2 tablespoons pork mixture. Sprinkle each tortilla with 1 tablespoon cheese, roll up. Place seam side down in baking dish. Pour remaining tomatillo mixture over filled tortillas, sprinkle with remaining cheese. Bake at 350 for 25 minutes, or until cheese melts and filling is thoroughly heated.
Enjoy!

Recipe adapted from Cooking Light, May 2012
www.cookinglight.com/