This cheesy enchilada bake is made with tender pulled pork, black beans, chewy spelt and loads of veggies. Perfect for feeding a crowd!
Whenever I prepare large batches of meat like pot roast, pulled chicken or shredded pork, I love repurposing leftovers into something new and equally delicious. Whether it’s a big pot of soup, a hearty entree salad or a comforting pasta dish, it’s always a good idea to have leftover protein on hand for quick weeknight meals.
After we enjoyed Gloria’s mouth-watering shredded pork tacos recently, I decided to use the leftover meat to create a cheesy one-pot enchilada bake. For added protein and fiber, I mixed the pork with black beans, chewy spelt and loads of fresh vegetables.
They great thing about these one-pot enchilada bakes is that you can really stretch your food budget by using a small amount of meat to create a huge amount of food that will feed a crowd. Since the beans and spelt are also full of protein, you still end up with a hearty and satisfying dinner.
Of course, don’t forget the toppings. Avocado chunks, diced red onion, scallions and cilantro are just a few of the endless garnish ideas for this cheesy enchilada bake. A little Srircha never hurts either.
Your fork is waiting.
- 1 cup uncooked spelt berries prepared according to package directions
- 2 cups leftover pulled pork or meat of choice
- 1 medium zucchini diced
- 1 red pepper seeded and diced
- 1 cup corn kernels fresh or frozen
- 15 ounce can black beans drained and rinsed
- 2 cups enchilada sauce store bought or homemade
- salt and pepper to taste
- 2 cups shredded Mexican cheese blend or mild cheddar
- diced avocado minced red onion, cilantro - optional garnish
Pre-heat oven to 350 degrees and have a 9" x 13" baking dish ready to use.
In a large bowl, mix together cooked spelt, pulled pork, zucchini, red pepper, corn, black beans and enchilada sauce. Check for seasoning and add salt or pepper to taste.
Spread mixture evenly into baking dish and sprinkled with shredded cheese.
Bake until cheese is melted and bubbles start to form around the edges, around 45 minutes to 1 hour.
Serve with optional garnishes.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
For more Healthy Mexican Eats, check out my Pinterest page!
Want me cheesy recipe goodness? Check out these ideas from friends:
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Creative Culinary: Mediterranean Vegetable Stroganoff with Ricotta and Parmesan Cheese
Big Girls, Small Kitchen: Rice ‘n Cheese
Dishing with Divya: White Beans and Spinach Enchiladas with Spicy Jalapeno Sauce
Elephants and the Coconut Trees: Beef Enchilada
Healthy Eats: 6 Better Ways to Put Cheese on Everything
TasteBook: Southwestern Cheese Crisp with Chipotle Ranch Dip
The Mom 100: Spiralized Cheesy Butternut Squash and Carrot Casserole with Chicken
Taste with the Eyes: Crispy Shaved Brussels Sprouts Flatbread with Bleu Cheese
FN Dish: 5 Dishes That Are Even Better As Cheesy Casseroles