Pork & chorizo enchiladas

his Mexican one-pot dish is a delicious and easy, make-ahead family meal - serve half and freeze the rest for another day.

Ingredients

Instructions

1. Heat the oil in a large, deep pan and fry the onions and garlic for about
   10 minutes. Add the spices and half the chilli, and cook for
   1 minute more.
2. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down until it changes colour. Pour in the passata and 300ml water, then crumble in the stock cube.
3. Pile in the peppers, stir, cover and simmer over a low heat for
   30 mins until the meat and peppers are tender. Stir in the beans and two-thirds of the coriander.
4. Meanwhile, tip the fromage frais (with any liquid in the tub) into a bowl, and beat in the egg, remaining coriander and seasoning. Get out 2 ovenproof and freezer-proof dishes.
5. Spoon the meat onto the centre of the tortillas, roll up and arrange 8 in each dish. Spoon half of the fromage frais mixture on top and smooth it to cover the tortillas. Scatter each with half the cheese and remaining chillies.
6. Heat oven to 170°C fan/gas 5 and bake for
   25 mins until golden, then serve with a green salad.

Nutrition