Carnitas Enchiladas Verde with Black Beans and Corn

I first had this carnitas enchiladas verde with black beans and corn when we were having dinner at a friend’s house. I loved the combination of tender shredded pork, black beans, and corn combined with flour tortillas folded burrito style (keeps the pork moist & filling inside!) and then topped with verde enchilada sauce and cheese then baked. We just got back from a whirlwind trip to Idaho for the holidays and I was craving something Mexican which reminded me of these carnitas enchiladas verde with black beans and corn. I cooked the carnitas meat all morning long then threw the enchiladas together and baked them for dinner. We all thought they were delicious and I’m so excited to have the leftovers tomorrow!

How to Make Carnitas Enchiladas Verde with Black Beans and Corn

Make the carnitas recipe – click this link for the recipe.  This takes 4 hours.

Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.

Wrap the flour tortillas in a dishcloth then place them into the microwave for 20-30 seconds or until the tortillas are pliable.

Pour enough verde enchilada sauce to cover the bottom of the prepared baking dish. Place some of the pork, a spoonful of beans, and a bit of corn down the center of the tortilla. Roll and place seam side down in the baking dish or roll burrito-style if you prefer. Repeat with the remaining tortillas and ingredients. Pour more sauce over each rolled enchilada then top with the shredded cheese.

Cover with tinfoil then place into the oven and bake for 30 minutes. Remove the foil then continue to bake for 5 minutes or until the cheese is melted. Serve with fresh cilantro, green onions, diced avocado, sour cream, and hot sauce on the side. Enjoy.

Carnitas Enchiladas Verde with Black Beans and Corn

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Prep Time: 30 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 30 minutes minutes

Course: Main

Cuisine: Mexican

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• 9x13-inch baking dish

Ingredients

• 2 ½ - 3 cups Pork Carnitas, **click the link up above for the recipe
• 1 15 oz can Verde Enchilada Sauce, **use a 28 oz can if you like them saucy
• 8-10 Flour tortillas, **I used fajita size
• 1 15 oz can Black Beans, drained & rinsed
• ½ cup frozen corn
• Monterey Jack cheese, shredded

Serve with:

• Fresh cilantro, chopped
• Green onions, sliced
• Grape tomatoes, quartered
• Avocado, diced
• Sour cream
• Hot sauce

Instructions

• Make the carnitas recipe - click the link up above for the recipe.  This takes 4 hours.
• Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.
• Wrap the flour tortillas in a dishcloth then place them into the microwave for 20-30 seconds or until the tortillas are pliable.
• Pour enough verde enchilada sauce to cover the bottom of the prepared baking dish. Place some of the pork, a spoonful of beans, and a bit of corn down the center of the tortilla.
• Roll and place seam side down in the baking dish or roll burrito-style if you prefer. Repeat with the remaining tortillas and ingredients. Pour more sauce over each rolled enchilada then top with the shredded cheese.
• Cover with tinfoil then place into the oven and bake for 30 minutes.
• Remove the foil then continue to bake for 5 minutes or until the cheese is melted.
• Serve with fresh cilantro, green onions, diced avocado, sour cream, and hot sauce on the side. Enjoy.

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