Auntie’s persimmon cookies have a great cinnamon spice flavor and are quite moist. Without this traditional family favorite, the holiday season wouldn’t be complete.
| Prep Time: | 25 mins |
| Cook Time: | 4 hrs 25 mins |
| Total Time: | 4 hrs 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (3 pound) boneless pork loin roast
- water as needed
- 1 pinch garlic salt
- ground black pepper to taste
- 2 (14 ounce) cans green enchilada sauce, divided
- ½ cup brown sugar
- 1 (15 ounce) package flour tortillas
- 2 (15 ounce) cans black beans, rinsed and drained
- ¼ cup chopped cilantro, or to taste
- ½ cup shredded Monterey Jack cheese
Instructions
- Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
- Cook on High for 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9×13-inch baking dish.
- Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.
Nutrition Facts
| Calories | 442 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 9 g |
| Protein | 28 g |
| Saturated Fat | 6 g |
| Sodium | 635 mg |
| Sugars | 11 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Good base recipe. I tweaked it, used 1 can red enchilada sauce and 1 can tomato and green chili sauce. Only used 1 can black beans and substituted cilantro with parsley. Really liked the addition of brown sugar but only 1/4 cup. Added sour cream and guacamole. Definitely a keeper, will make again.
I used more enchilada sauce and it was wonderful
I would use corn tortillas. Flour tortillas are for burritos says my Mexican husband, LOL. Corn tortillas do not get mushy. I would completely leave out the sugar. We don’t use sugars. He also likes his beans mashed not whole after eating them so much as a child. I, personally love green enchiladas and topped with uncooked queso fresco.
This was seriously amazing! And so easy! Reminds me a lot of Cafe Rio.
I made this according to directions ( I omitted the brown sugar as it didn’t sound good) and planned to add some sour cream as reviewers said it was dry. Well, I forgot it was good a little dry and maybe could have used some seasoning in the filling. It is a good, mild base and I will make it again
Pork was okay. But needed something more… easy and fast and the family ate it but not my favorite
Pretty good! I used a half-cup of sour cream in the meat mix and and am glad I did otherwise they could have been too dry. I also added a dash of cayenne and Chipotle chili powder to the mix… all fine. Yes, I would make these again.
I added sour cream to the pork mixture and added Pace jalapeno and pepper jack dip to each enchiladas. I also topped with the cheese blend and homemade pepper relish. good
I really enjoyed this recipe and I will make it again. The only thing that I would change I will add less sugar next time. The sweetness almost over powered the dish. I also used freshly cooked black beans . They are so much better than the ones out of a can.
Love this recipe it is now my go-to for enchiladas
simply wonderful
I made this just as written in the recipe. It was just too sweet for us. If I were to try it again, I would use 1/8 cup brown sugar. Or, I would scrap the tortilla and put the rest of the ingredients over lettuce for a nice salad.
Delicious! The whole family loved it!