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Pocketmags Digital Magazines
Pocketmags Digital Magazines


Pork enchiladas

These egg ‘tortilla’ wraps are packed with the fabulous flavours of Mexico


Serves 4


Ready in about 1 hour 15 minutes

For the ‘tortillas’:

12 large eggs

Low-calorie cooking spray

For the filling:

450g pork mince (5% fat or less)

1 onion, finely chopped

2 garlic cloves, finely chopped

400g can red kidney beans in chilli sauce

4 tbsp tomato purée

1 tsp each of ground cumin, ground coriander and dried chilli flakes

600ml hot chicken stock

40g reduced-fat Cheddar, finely grated

For the salsa:

4 tomatoes, roughly chopped

½ red onion, finely chopped

1 red chilli, finely chopped

Juice of 2 limes

Fresh coriander leaves, fat-free natural fromage frais and a mixed salad, to serve

1 To make the ‘tortillas’, beat the eggs and season. Spray a 20cm non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Pour in an eighth of the eggs and swirl to cover the base. Cook for 1 minute, or until just set, then flip over and cook for a further minute. Place on baking paper and repeat to make 8 ‘tortillas’, sliding baking paper in-between each one. Cover; set aside.

2 Place a large non-stick frying pan over a medium heat. Stir-fry the pork, onion and garlic for 5 minutes. Stir in the beans and sauce, tomato purée, ground cumin and coriander, and chilli flakes. Add the stock, simmer, then reduce the heat and cook for 25-30 minutes, stirring occasionally.

3 Preheat your oven to 200°C/fan 180°C/gas 6. Spray a large, shallow ovenproof dish with low-calorie cooking spray. Take a ‘tortilla’ and spoon an eighth of the mince mixture down the centre. Fold over the two sides and place in the dish. Repeat until everything is used up. Sprinkle over the cheese evenly.

4 Cover with foil and bake for 15-20 minutes, removing the foil for the last 5 minutes. Mix together the salsa ingredients, spoon over the ‘tortillas’ and top with coriander leaves. Divide between plates and serve with the fromage frais and salad.

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About Slimming World

Get your new-year weight loss off to a flying start with the January/February issue of Slimming World magazine Featuring amazing real-life transformations, fab and filling recipes, and tips and advice to help make 2017 your slimmest, fittest, happiest year yet. We’ve got 40+ pages of hearty, tempting dishes that will slim you down and fill you up, from crowd-pleasing family favourites to vibrant Tex Mex. There are even some scrumptious hot puddings on the menu, too. Revolutionise the way you approach slimming with our brilliant success strategies; find out how to wave goodbye to self-critical thoughts and negative talk and become your own cheerleader. And if in the past your weight-loss resolutions have lasted no longer than the turkey leftovers, discover how to make them really stick. The issue is packed with real-life stories of slimming success to inspire you, including cover star Steph, two sizes smaller, and 10 more Slimming World members who between them have lost an amazing 56st. Plus: a fab and filling seven-day menu plan; fun new ways to energise your new year; and our zen-sational guide to the ultimate home spa. Relax, read and rejuvenate your 2017…