2 medium sweet potatoes, microwaved until tender
1 15-ounce can of black beans, drained
1 pound frozen spinach, thawed and drained
1/4 cup salsa
4 cups of pulled pork
8 corn tortillas
1 15-ounce can of enchilada sauce
1/2 cup cheddar cheese, shredded
2 green onions thinly sliced.
Preheat oven to 350°F.
Dice sweet potato and place on a plate with a wet paper towel over them. Microwave them in intervals of 5 minutes. It will take a total of 12 minutes in the microwave to get nice and tender.
Add the sweet potatoes to a large bowl, with black beans, spinach and salsa; stir to combine.
Prepare a 9×13 baking dish with 1/4 cup of enchilada sauce
Scoop about 1/8 cup of pulled pork onto tortillas. Follow by a scoop of sweet potatoes spinach mixture and 1 tablespoon of enchilada sauce.
Roll up and place seam-side down in the baking dish. Pour enchilada sauce over the top and sprinkle evenly with cheddar cheese and 2/3 of the green onion (leave 1/4 for garnish)
Bake until heated through and cheese is melted, about 20 minutes. Enjoy!