Go Back

Pork and Black Bean Enchiladas

Pork and bean enchiladas in homemade sauce with all the toppings
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Main Course
Cuisine Mexican
Servings 4


  • instant pot


For the Pork:

  • 3 lbs pork shoulder
  • olive oil
  • 1 large yellow onion
  • 1 orange, juiced
  • 2 limes, juiced
  • 5 cloves garlic
  • 3 bay leaves
  • 2 tbsp oregano
  • 1 tbsp cumin
  • salt and pepper

For the enchilada sauce:

  • 5 dry chile New Mexico pods
  • reserved pork broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp butter
  • 1 tbsp flour

To make enchiladas:

  • shredded pork
  • 2 cups enchilada sauce
  • 1 1/2 cup Mexican style shredded cheese
  • 1 can black beans, rinsed
  • 8 corn tortillas
  • Mexicana crema
  • pico de gallo
  • 1 avocado
  • green onions, cilantro and lime for garnish


To make the pork:

  • Brown the pork shoulder in your instant pot with some olive oil on saute setting, then add diced onions, juiced orange and limes, minced garlic, bay leaves, oregano, cumin and salt and pepper. Close the lid and seal the went. Cook on high pressure for one and a half hour.
  • Once the pork is cooked, carefully release pressure and take out the pork, reserving its liquid. Shred the pork and set it aside while you finish the enchilada sauce.

To make the enchilada sauce:

  • Toast the chile pods for a few minutes in a pan then transfer into a sauce pot together with reserved pork broth, cumin, chili powder and garlic and onion powder. Cook for 20 minutes then blend well in a blender or a food processor. In a small bowl mix the flour with few spoons of the sauce and add it to the pot. Cook while stirring for another ten minutes and then add the butter.
  • Mix one cup of the enchilada sauce with the shredded pork.

To make the enchiladas:

  • Preheat the oven to 400F. Put just a little bit of enchilada sauce on the bottom of your baking dish and spread evenly. Warm up the corn tortillas, then fill each one with about 1/4 cup shredded pork, some cheese and a few tablespoons of black beans. Roll them and put them in your baking dish.
    Pour the remainder of thew enchilada sauce over all of the tortillas and sprinkle with rest of the cheese.
  • Bake for about 15 minutes until cheese is all melted. Top with pico de gallo, avocado, crema and some cilantro, green onions and fresh lime juice.
Keyword bean enchiladas, black beans, enchiladas, pork enchiladas