Ingredients

For the filling:

1 red onion
1 green (bell) pepper
1 yellow (bell) pepper
2 tomatoes
1 tablespoon olive oil
75g (2½ oz) lardons
250g (9 oz) minced (ground) pork
2 tablespoons tomato purée
75ml (2½ fl oz/5 tablespoons) Mexican enchilada sauce (or salsa sauce)
125g (4oz) tinned black beans or pinto beans
125g (4oz/1 cup) grated (shredded) cheese
Salt
Sugar

For the topping:

½ little gem lettuce
½ small lime
50ml (1¾ fl oz/3 tablespoons) olive oil
2 sprigs of coriander (cilantro) leaves
60g (2 oz/¼ cup) crème fraîche
Salt, pepper
sugar

Other ingredients:

6 tortillas, about 22cm (9in) in diameter

Method

To make the filling, peel the onion and chop finely. Wash the peppers, halve, remove the seeds and membrane and cut into small cubes. Wash the tomatoes, remove the stalks and then cut into small cubes. Heat the olive oil in a large frying pan (skillet), add the onion and sweat briefly before adding the peppers and frying over a medium heat for about 5 minutes. Remove the onion, pepper and tomatoes from the pan and reserve. Add the lardons to the pan and fry over a medium heat until browned. Add the minced pork and fry for a few minutes, breaking up any lumps of meat with a spoon. Stir in the tomato purée and fry briefly, before deglazing with the enchilada sauce and mixing in the tomato, pepper and onion mixture. Rinse the beans in a sieve (fine-mesh strainer), drain, and mix in as well. Simmer over a low to medium heat for 5 minutes and then season to taste with salt and sugar. Meanwhile, preheat the oven to 180°C (350°F/gas 4). Cut the tortillas in half and use them to line a 12-cup muffin tray (pan), shaping the halves into cups and pressing them down carefully into the base of each muffin cup. Take care not to tear the tortillas as you do this. Fill each cup with 2–3 tablespoons of the pork mixture and sprinkle the grated cheese on top. Bake in the preheated oven for about 10 minutes. While the tortillas are baking, wash the lettuce, spin dry and shred finely. Squeeze the half lime and mix the juice with the olive oil and some salt, pepper and sugar. Rinse the coriander, pat dry, strip the leaves off the stalks and chop finely. Toss the lettuce and coriander with a little of the dressing. Lift the hot enchilada cups carefully out of the muffin tray, top with the lettuce mixture and add a spoonful of crème fraîche. Drizzle with the remaining dressing and serve. Tip: For a vegetarian option, omit the lardons and minced pork and replace them with tinned sweetcorn (whole kernel corn).

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