Black Bean & Pork Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
*Pork Chops (center cut pork loin), 10 oz cut in small chunks and trimmed of fat*1 med yellow onion, 1 serving cut in large chunks*Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, .3 serving *Ancho Chile Powder - 1 tsp, .5 tsp *Chipolte Powder, .5 tsp *Pepper, red or cayenne, .5 tsp *Beans - Bush's Black Beans Reduced Sodium, 2 cup rinsed*Del Monte Diced Tomatoes, No Salt Added, 2 cup drain excess liquids*Cheese, Mozarella, shredded low moisture part-skim, Crystal Farms, .5 cup divided into 1/4 cup servings"Great Value" Pepper Jack Cheese, Sliced (1 slice), 2 servings cut into small pieces*Pace Chunky Salsa - Mild, 12 tbsp divided into 2/3 and 1/3 *Low fat cream cheese, 2 tbsp at room temperature*Spinach, cooked, .5 cup *Garlic, 3 cloves minced*Whole Wheat Tortilla, medium (45g), 10 serving *Yogurt Plain Greek Yogurt, non-fat, 1 cup
- Saute pork in large deep skillet with onions, peppers, and seasonings for about 6 minutes on medium heat stirring frequently
- Add minced garlic and spinach leaves to skillet and cook for 3 more minutes, or until pork is cooked and spinach is wilted
- Pre-heat oven to 350
- In a large bowl add rinsed can of black beans, drained tomatoes, pepper jack cheese, 1/4 cup mozarella cheese, cream cheese, 2/3 salsa and stir to mix
- Add pork mixture and stir to mix well
- Spray a 9 X 13, or larger, baking dish with cooking spray
- Take a tortilla and spread about 1/3 cup of the mixture on the tortilla, roll the tortilla up and pin with a toothpick to hold together, place the tortilla in the greased cooking dish
- Once all tortillas have been fixed and placed in the dish, sprinkle with the 1/3 serving of salsa and 1/4 cup of mozarella cheese
- Bake on 350 for 18-20 minutes
** Optional - add a tablespoon of yogurt on top of enchilada and spread
Serving Size: Makes approximately 10 enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user DEBUBBIE13.
- Add minced garlic and spinach leaves to skillet and cook for 3 more minutes, or until pork is cooked and spinach is wilted
- Pre-heat oven to 350
- In a large bowl add rinsed can of black beans, drained tomatoes, pepper jack cheese, 1/4 cup mozarella cheese, cream cheese, 2/3 salsa and stir to mix
- Add pork mixture and stir to mix well
- Spray a 9 X 13, or larger, baking dish with cooking spray
- Take a tortilla and spread about 1/3 cup of the mixture on the tortilla, roll the tortilla up and pin with a toothpick to hold together, place the tortilla in the greased cooking dish
- Once all tortillas have been fixed and placed in the dish, sprinkle with the 1/3 serving of salsa and 1/4 cup of mozarella cheese
- Bake on 350 for 18-20 minutes
** Optional - add a tablespoon of yogurt on top of enchilada and spread
Serving Size: Makes approximately 10 enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user DEBUBBIE13.
Nutritional Info Amount Per Serving
- Calories: 306.5
- Total Fat: 10.7 g
- Cholesterol: 26.2 mg
- Sodium: 621.9 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 7.0 g
- Protein: 18.1 g
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