Pork and Plantain Enchiladas with Black Bean Puree

Ingredients

• 1 teaspoon brown sugar 
• 1 teaspoon brown sugar 
• 15 ounce black beans organic rinsed drained canned
• 2 tablespoons canola oil divided
• 1 cup cilantro leaves 
• 12 6-inch corn tortillas ()
• 12 6-inch corn tortillas ()
• 2  garlic clove divided chopped
• 0.5 teaspoon ground cumin 
• 0.6 teaspoon ground pepper red divided
• 1 pound pork tenderloins trimmed
• 1 tablespoon juice of lime fresh
• 1.3 cups beef broth fat-free divided
• 1.5 cups monterrey jack cheese shredded
• 1.7 cups onion divided chopped
• 0.5 teaspoon oregano dried
• 1  plantains black soft peeled coarsely chopped
• 0.5 teaspoon salt divided
• 1  serrano chiles seeded thinly sliced
• 0.8 pound tomatillos husked rinsed coarsely chopped ( 6 large)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Combine cumin, oregano, 1/2 teaspoon ground red pepper, and 1/4 teaspoon salt; rub evenly over pork.
3. Heat a large ovenproof skillet over medium-high heat.
4. Add 2 teaspoons oil to pan, and swirl to coat.
5. Add pork, and cook 5 minutes, browning on all sides.
6. Place pan in oven, and bake at 350 for 20 minutes or until pork is done.
7. Remove pork from pan; let rest 15 minutes.
8. Cut pork into 1/2-inch pieces.
9. 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.
10. Combine tomatillo mixture, cilantro, lime juice, and 1/4 teaspoon salt in a blender; process until smooth.
11. Pour into a large measuring cup.
12. Place skillet over medium heat.
13. Add 1 teaspoon canola oil to pan; swirl to coat.
14. Add the remaining 2/3 cup onion; cook for 3 minutes or until tender, stirring frequently.
15. Add remaining garlic clove; cook for 30 seconds, stirring constantly.
16. Add remaining 1/3 cup broth, and cook for 1 minute, scraping pan to loosen browned bits.
17. Add black beans; cook 2 minutes, stirring frequently. Cool slightly.
18. Place black bean mixture in blender. Pulse 15 times, scraping occasionally until mixture is a thick puree.
19. Heat a medium nonstick skillet over medium-high heat.
20. Add the remaining 1 tablespoon oil to pan; swirl to coat.
21. Combine remaining 1/8 teaspoon red pepper, brown sugar, and plantain in a medium bowl, tossing to coat plantain.
22. Add plantain mixture to pan; saut for 3 minutes or until golden brown, stirring frequently. Cool slightly; finely chop.
23. Combine pork and plantain mixture in a medium bowl.
24. Spread 1/3 cup tomatillo mixture in the bottom of a 13 x 9inch glass or ceramic baking dish coated with cooking spray.
25. Heat tortillas according to package directions.
26. Spread about 1 1/2 tablespoons black bean puree down center of each tortilla; top with about 2 tablespoons pork mixture.
27. Sprinkle each tortilla with 1 tablespoon cheese; roll up.
28. Place seam-side down in baking dish.
29. Pour remaining tomatillo mixture over filled tortillas; sprinkle with remaining cheese.
30. Bake at 350 for 25 minutes or until cheese melts and filling is thoroughly heated.