I love to use C.O.S.T. (Cook Once, Serve Twice) cooking is so easy and helps in cooking economical quick meals. I used the left over pork tenderloin from Saturday and made a whole new meal in a few minutes with some convenience foods.
Pork & Bean Enchiladas
Pork & Bean Enchiladas 1 lb. pork tenderloin, cooked and chopped
1 14 oz. can of pinto beans
2 cups of sharp cheddar cheese
1 jar of Frontera Enchilada Sauce
8 corn tortillas
Mix pork, beans and 1/2 of the cheese in a bowl. Heat tortillas in the microwave for 30 seconds to soften them up a little. Fill tortilla shells with 1/8 of the meat/cheese mixture and roll them up. Pour a small amount of enchilada sauce in a 13 x 9 casserole dish and place tortillas on top. Cover with the remainder of the sauce and bake in a 350 degree oven for 20 minutes. Sprinkle cheese on top and bake until cheese has melted and is bubbly.
Served with Rice A Roni Spanish rice and Sweet Corn Saute from a previous blog.
7 comments:
Frontera Grill products are so good! Looks like a great dinner :)
Looks good to me. I'm always up for saving money and making good food last.
i love enchiladas...great use of the leftover pork
Found you through Foodie Blogroll! You have a lovely blog. Would love to see authentic italian vegetarian recipes. I have polenta and don't know what to do with it!
Your recipe looks delicious. I have always wanted to try that sauce. I may have to get some.
Hello Tina. First time I'm on your blog. I love your enchiladas. I just posted 2 recipes myself, Picadillo and Chicken. Now my family can try yours. Thanks for the great post.
I just bought a cookbook that is along the same lines of the COST you are talking about. This looks delicious!!
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