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Enchilada Bake with Pulled Pork and Spelt

    This cheesy enchilada bake is made with tender pulled pork, black beans, chewy spelt and loads of veggies. Perfect for feeding a crowd! 

    Enchilada Bake with Pork and Spelt - a cheesy Mexican casserole that feeds 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. 

    Cheesy Pork Enchilada Bake with Spelt - a hearty and delicious one pot Mexican recipe

    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.

    Cheesy Enchilada Bake with Pork and Spelt - a hearty one pot Mexican recipe

    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.

    Cheesy Enchilada Bake with Shredded Pork - a hearty comforting Mexican dish to feed a crowd

    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.

    Enchilada Bake with Pork and Spelt - a cheesy Mexican casserole that feeds a crowd

    Enchilada Bake with Pulled Pork and Spelt

    5 stars average
    This cheesy enchilada bake is made with tender pulled pork, black beans, chewy spelt and loads of veggies. Perfect for feeding a crowd!
    PREP: 20 mins
    COOK: 45 mins
    TOTAL: 1 hr 5 mins
    Save
    Servings: 6

    Ingredients
     

    • 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)

    Instructions
     

    • 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.

    Nutrition

    Calories: 449kcalCarbohydrates: 44.3gProtein: 35.6gFat: 17gSaturated Fat: 6.2gPolyunsaturated Fat: 10.8gCholesterol: 77mgSodium: 1338mgFiber: 6.8gSugar: 4.4g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    For more Healthy Mexican Eats, check out my Pinterest page!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

    14 Comments

    1. Made this last night and my kids and I loved it. I didn’t have spelt berries so I subbed with a wild rice mixture. I made the home made enchilada sauce in your link (super easy and delicious), and this meal turned out really well. One addition – I layered the bottom of the dish with soft corn tortillas.

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