Loaded (Sweet Potato Black Bean, Spinach & Pulled Pork) Enchiladas

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!

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