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.
Enchilada Bake with Pulled Pork and Spelt
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
For more Healthy Mexican Eats, check out my Pinterest page!
I’m trying to find your homemade enchilada sauce!!
do you have a link to the recipe?
I use this one!! https://www.gimmesomeoven.com/red-enchilada-sauce/
I’m feeling like digging into this dish. So good looking and easy to make too. My family will love it for sure!
Let me know what you think Wanda!! It was a huge hit with my family!
What a great dish! I love how you used spelt in the recipe!
Thank you so much!! We love whole grains!
I’ve never cooked spelt berries before… I have to try that!
It’s going to be your new favorite!
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.
Oh that’s perfect!!! Also I love the addition you made Michelle! Sounds great! Let me know if you try any other recipes of mine!
hey girl this looks amazing!
Thank you so much lady!
Dear Liz, This looks like perfect comfort food! What a delicious family meal. xo, Catherine
It really is so good Catherine!! Thank you!