Tex-Mex Enchilada
Tex-Mex Pork Enchilada Bowls With Tomato Salsa, and Spiced Crema
PREP TIME: 10 Minutes/ COOK TIME: 45 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 930/ Protein 34g
DIFFICULTY LEVEL: MediumINGREDIENTS: Tomatoes, Onion, Lime, 3 TBSP Sour Cream, 1 TBSP Southwest Spice Blend, Tex Mex Paste Long Green Pepper, Ground Pork, 1/4 Cup Monterey Jack Cheese, 3/4 Cup Jasmine Rice
Step 1: Prep
Wash and dry produce
Dice tomato
Halve, peel, and thinly slice onion, mince a few until you have 2 TBSP
Zest and quarter lime
Thinly slice green pepper into strips
Step 2: Cook Rice
In a small pot combine 2 TBSP of butter, rice, 1.25 Cup water, and 1/4 TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered off heat until ready to serve
Step 3: Make Salsa and Crema
While rice cooks, in a small bowl, combine tomato, minced onion, and juice from half the lime
Season with 1/4 TSP of salt and pepper
In a separate bowl, combine sour cream, and 1/4 TSP southwest spice blend
Add water 1 tsp at a time until mixture reaches a drizzling consistency
Step 4: Cook Vegetables
Heat a drizzle of oil in alarge pan over medium heat
Add green pepper
Cook for 3 minutes
Add sliced onion
Cook for 7 minutes
Add 2 TBSP of water, half the remaining southwest spice blend, and 1/4 TSP of salt and pepper
Cook for 2 minutes
Transfer to plate, cover to keep warm
Step 5: Cook Pork
Heat a drizzle of oil in pan used for vegetables over medium heat
Add pork, breaking meat into pieces
Cook for 6 minutes
Stir in Tex-Mex paste, and remaining southwest spice blend
Add 1/4 Cup water, simmer for 3 minutes
Remove from heat, stir in 2 TBSP of butter
Season with 1/4 TSP of salt and pepper
Step 6: Finish and Serve
Fluff rice with a fork, stir in lime zest
Divide rice between bowls, and top with pork mixture, veggies, cheese, salsa, and crema
Serve with remaining lime wedge in the side
Serve hot and enjoy!
