Enchilada Bake with Pork and Spelt - a cheesy Mexican casserole that feeds a crowd
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5 from 2 votes

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!
Course Entree
Cuisine Mexican
Keyword enchilada bake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 449kcal
Author Liz Della Croce


  • 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.


Calories: 449kcal | Carbohydrates: 44.3g | Protein: 35.6g | Fat: 17g | Saturated Fat: 6.2g | Polyunsaturated Fat: 10.8g | Cholesterol: 77mg | Sodium: 1338mg | Fiber: 6.8g | Sugar: 4.4g