Jody's Pork EnchiladaSubmitted by: SCHAUJODY
6 oz pork tenderlion, cooked and sliced thin
1/2 med onion chopped
1 cup chopped swiss chard stems
1 cup pinto beans, cooked.
1/4 cup no salt catsup
1/4 cup salsa
4 tortillas, heated
Add swiss chard stems and cook 5 minutes more.
Add pork, catsup and salsa and toss to coat.
Heat and add 1 cup of pinto beans.
Serve on 2 tortillas.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SCHAUJODY.