0 Tasty Tuesday: Pork and plantain enchiladas

You guys, the world is so broken. I was shocked to hear about the bombings that occurred during the Boston Marathon yesterday. Who would set off bombs during a race?! I'm not sure what sort of message was sent by whomever was twisted enough to put this together. I think things like this are atrocious acts of violence and evil, and ultimately fail, because while it may cause havoc, destruction and even death, it actually brings people together in support and solidarity. My heart goes out to all of the people affected by this tragedy, and I hope the investigation brings the culprits to light, and they are justly punished to the fullest extent of the law.

Thank you Mr. Rogers, for reminding us that there still very good people in our broken world.
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Today for Tasty Tuesday I am sharing a yummy enchilada recipe that made me very happy when I made it last week. Go check out Cassie's blog to see what sort of yumminess she is sharing with you!

Once upon a time, I was a girl who couldn't tolerate spice. 

The spiciest my palate could appreciate was cinnamon. Real spicy, ya know. It wasn't until I turned 21 that I discovered I liked salsa, and a whole world of foods were now available to me and I discovered the delicious flavors they provide, and I've never looked back. Mexican food is probably my favorite food genre, now that I enjoy a little spice.

Enter this recipe for pork and plantain enchiladas. 

Om nom nom a little spice never tasted so good! The original recipe was super long and complicated, taking a bunch of different steps to make sauces from scratch and what not, and I just can't tolerate a drawn out recipe that has so many easy substitutions available. So I Happy Girl'd the recipe to fit my lack of desire to be cooking forever and washing dishes into eternity by using my crock pot and jarred sauces. I love when I can do that.  

Pork and plantain enchiladas, my way

Ingredients:

1lb pork loin roast, trimmed of visible fat

1/2 tsp ground cumin

1/2 tsp oregano

1/2 tsp ground red pepper {cayenne}

1/4 tsp salt

1 jar salsa verde, I used Trader Joe's brand

1/2 jar spicy black bean dip, also TJ's brand

2 plantains, peeled and coarsely chopped {original recipe called for soft black plantains, but I happened to have the green harder ones on hand, so I used those}

1/2 tsp ground red pepper

1 tbsp brown sugar

1 tbsp coconut oil

10 medium corn tortillas

1 cup shredded Mexican style cheese

Directions:

1. Mix together cumin, oregano, 1/2 tsp red pepper and salt. Rub evenly over the pork roast, then place in a crock pot and cook on high for 4 hours, or on low for 8 hours. Once pork is cooked, shred with two forks and allow to soak up cooking juices. 
2. Mix together 1/2 tsp red pepper and brown sugar. Coarsely chop your plantains, place in the bowl with your spices and toss to coat. Heat a large skillet over medium high heat, melt your coconut oil, then saute the plantains for about 3 minutes, or until browned and softened. 
3. Preheat oven to 350F. Use about half of your salsa verde to cover the bottom of a sprayed 9x13 pan. Heat up your tortillas, and get ready to put everything together. 
4. Spread about a tbsp of black bean dip down the center of a tortilla, place a dollop of shredded pork, a spoonful of plantains over the bean dip, and top with cheese. Place seam side down in your pan, and repeat with the rest of the tortillas. 
5. Pour the rest of the salsa verde over the enchiladas, and top with the rest of the cheese. Bake at 350 for 25 minutes, or until cheese is melted and filling is heated through. 

Now enjoy a little spice and a super tasty dinner!