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
- 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:
Creative Culinary: Mediterranean Vegetable Stroganoff with Ricotta and Parmesan Cheese
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