pulled pork enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
porkbrown riceblack beanscheese
NOTE: we use leftover pulled pork loin that was cooked in a crock pot in water and cumin, garlic, pepper, onion, and chili powder (as the other half of the loin is for bbq pulled pork).
1. mix the cold pulled pork with a can of rinsed black beans and cooked brown rice.
2. put a heaping spoonful (think 8 portions) of mixture in flour tortilla
3. add a teaspoon of cheese
4. roll up tortilla and place seam side down in greased pan (lightly sprayed with pam is all you need)
5. pour enchilada sauce over all making sure to get in between and under
6. sprinkle remaining cheese on top
7. bake for 35 minutes or so (just enough time to heat through but not enough to make cheese crusty!
8. let sit for 5-10 minutes to cool and set up some
makes 8 enchiladas
5.
Serving Size: 8 6" enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user SLDB432.
1. mix the cold pulled pork with a can of rinsed black beans and cooked brown rice.
2. put a heaping spoonful (think 8 portions) of mixture in flour tortilla
3. add a teaspoon of cheese
4. roll up tortilla and place seam side down in greased pan (lightly sprayed with pam is all you need)
5. pour enchilada sauce over all making sure to get in between and under
6. sprinkle remaining cheese on top
7. bake for 35 minutes or so (just enough time to heat through but not enough to make cheese crusty!
8. let sit for 5-10 minutes to cool and set up some
makes 8 enchiladas
5.
Serving Size: 8 6" enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user SLDB432.
Nutritional Info Amount Per Serving
- Calories: 308.5
- Total Fat: 11.6 g
- Cholesterol: 49.0 mg
- Sodium: 529.8 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 4.5 g
- Protein: 21.3 g
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