Pork and Cheese Casserole for Tortillas
Pork and Cheese Casserole for Tortillas
Ingredients
- 1 lb (450 g) ground pork
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) vegetable oil
- 2 bell peppers, different colours, seeded and diced
- 4 cups (400 g) small cauliflower florets
- 1 can (28 oz/796 ml) diced plum tomatoes
- 1 can (19 oz/540 ml) small black or red beans, rinsed and drained
- 1 tbsp chili powder
- 1 tsp ground coriander seeds
- 1 cup (100 g) orange cheddar cheese (sharp or mild), grated
- 2/3 cup (100 g) mozzarella cheese, cut into large dice (optional)
- Cilantro, finely chopped, to taste
- Soft wheat tortillas, about 8 inches (20 cm) in diameter
Instructions
- In a non-stick skillet over medium-high heat, cook the meat, onion and garlic in the oil, breaking the meat up with a wooden spoon, until starting to brown. Season with salt and pepper. Add the bell peppers and cauliflower. Cook for 5 minutes, stirring often. Add the tomatoes, beans and spices. Mix to combine. Simmer for 10 minutes or until the vegetables are tender and the sauce has reduced.
- Sprinkle with the cheddar and mozzarella. Cover and cook over low heat just until the cheese has completely melted, about 3 minutes. Garnish with cilantro. Serve immediately with the tortillas.
Pork and Cheese Casserole for Tortillas