Ingredients:

• 3 cups (750 mL) diced Ontario-raised ham or leftover pork
• 1 small onion, diced
• 1 tsp (5 mL) ground cumin
• 1 can (14 oz/400 mL) black beans, drained and rinsed
• 1 cup (250 mL) corn kernels
• 2 cups (500 mL) shredded Monterey jack or cheddar cheese, divided
• 18 small corn tortillas (about 4 inch/10 cm in diameter)
• 2 1/2 cups (625 mL) enchilada sauce

Cooking Instructions:

1. In a large bowl, combine pork, onion and cumin to coat well. Add beans, corn and 1 cup (250 mL) of the cheese; set aside.
2. Preheat oven to 400ºF (200ºC).
3. In a large deep skillet, heat oil over medium heat. Dip each tortilla into enchilada sauce to coat. Place about 6 into the bottom of the skillet, overlapping them slightly to fill the bottom of the skillet. Scrape in half of the pork mixture. Repeat layers once and top with tortillas and sprinkle with remaining cheese.
4. Bake for 20 to 25 minutes or until cheese is melted and filling is heated through. Let stand a few minutes before cutting into wedges and serve with any remaining enchilada sauce if desired.

Tip: To make sure the enchilada is heated through, stick a small paring knife in the centre and touch it to see if the blade is hot.

Building the enchilada in the skillet over the heat helps create a crisp bottom and starts the cooking of the enchilada before going into the oven.