Pork And Plantain Enchiladas With Black Bean Puree

• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 5/8 teaspoon ground red pepper, divided
• 1/2 teaspoon salt, divided
• 1 (1-pound) pork tenderloin, trimmed
• 2 tablespoons canola oil, divided
• 1 2/3 cups chopped onion, divided
• 1 1/3 cups fat-free, lower-sodium 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 organic black beans, rinsed and drained
• 1 teaspoon brown sugar
• 1 soft black plantain, peeled and coarsely chopped
• Cooking spray
• 12 (6-inch) corn tortillas
• 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)

1. Preheat oven to 350u0b0.
2. Combine cumin, oregano, 1/2 teaspoon ground red pepper, and 1/4 teaspoon salt; rub evenly over pork. Heat a large ovenproof skillet over medium-high heat. Add 2 teaspoons oil to pan, and swirl to coat. Add pork, and cook 5 minutes, browning on all sides. Place pan in oven, and bake at 350u0b0 for 20 minutes or until pork is done. Remove pork from pan; let rest 15 minutes. Cut pork into 1/2-inch pieces.
3. 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.
4. 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.
5. 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.
6. Spread 1/3 cup tomatillo mixture in the bottom of a 13 x 9inch glass or ceramic 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 350u0b0 for 25 minutes or until cheese melts and filling is thoroughly heated.
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ground cumin, oregano, ground red pepper, salt, pork tenderloin, canola oil, onion, chicken broth, garlic, serrano chile, cilantro, lime juice, black beans, brown sugar, black plantain, cooking spray, corn tortillas, cheese

Taken from www.myrecipes.com/recipe/pork-plantain-enchiladas (may not work)