I bought a huge pork loin a while ago. I cut into managable chunks and froze it. Well, I figured I better start using some of it. I’ve been crazy Tex Mex food lately, so I thought I’d try making something new. Admittedly, the last part of this does take a little bit of work, but it’s worth it. You can adjust the spice factor a little by using hot or mild salsa. You can also put a little sour cream or greek yogurt on top.

Ingredients
1 pound pork roast
2 cans no salt added diced tomatoes, undrained
1 can reduced sodium black beans, undrained
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon paprika
1 teaspoon cayanne pepper
14 small corn tortillas
1 cup salsa
1 cup shredded cheddar cheese

Directions
Put the tomatoes and black beans in the bottom of a slow cooker. Add in the spices and stir. Put the roast on top and cook on low for about seven hours. Shred the pork and put it back in the slow cooker. Let it cook for another hour. (The time can be shortened depending on your slow cooker. Just make sure that the pork it fully cooked when you shred it)
Preheat the oven to 350 degrees. In a deep baking pan, place two tortillas. Using a slotted spoon to drain the liquid, fill the tortillas and fold in half. Layer the next two tortillas, fill them and fold them in half. Continue until all of the tortillas have been used. Pour the remaining filling in the slow cooker over the tortillas. Top with the salsa and cheddar cheese. Bake at 350 degrees for 15 to 20 minutes, or until the cheese is melted and bubbling.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 398.6
Total Fat: 18.5 g
Cholesterol: 63.3 mg
Sodium: 570.6 mg
Total Carbs: 37.7 g
Dietary Fiber: 8.1 g
Protein: 23.2 g