Heart-Healthy Pulled Pork Enchiladas
Indulge in guilt-free comfort food with these Heart-Healthy Pulled Pork Enchiladas! This nutritious twist on a classic Mexican dish features tender, flavorful pork tenderloin, seasoned with aromatic spices and slow-cooked to perfection. Combined with protein-packed black beans and wrapped in wholesome whole wheat tortillas, these enchiladas are smothered in a rich red enchilada sauce and topped with reduced-fat cheddar cheese for a lighter yet satisfying cheesy finish. A garnish of fresh cilantro, creamy avocado slices, and zesty lime wedges adds vibrant freshness to every bite. Perfect for a hearty family dinner, this recipe offers a balanced blend of bold flavors and mindful ingredients to keep your heart—and your taste buds—happy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 1 cup Low-sodium chicken broth
- 8 pieces Whole wheat tortillas
- 1 cup Red enchilada sauce
- 1 cup Reduced-fat cheddar cheese
- 1 cup Black beans (canned, drained and rinsed)
- 0.5 cup Fresh cilantro (chopped)
- 1 piece Avocado (sliced)
- 1 piece Lime (cut into wedges)
Instructions
Preheat the oven to 350°F (175°C).
In a small bowl, mix together the garlic powder, onion powder, ground cumin, paprika, and black pepper.
Rub the spice mix over the pork tenderloin, ensuring it's well coated.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pork tenderloin and sear on all sides until well browned, about 6 minutes total.
Transfer the pork to a slow cooker and add the low-sodium chicken broth. Cover and cook on low for 2-3 hours until the pork is tender and can be easily pulled apart with a fork.
Once cooked, transfer the pork to a plate and shred using two forks.
In a mixing bowl, combine the shredded pork with the black beans and half of the chopped cilantro.
Spread 1/4 cup of red enchilada sauce over the bottom of a 9x13 inch baking dish.
Divide the pork mixture among the whole wheat tortillas, roll them up, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
Sprinkle the reduced-fat cheddar cheese over the enchiladas.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with the remaining chopped cilantro, sliced avocado, and lime wedges. Serve and enjoy!
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 8703 mg | 378% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 19.5 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2285 mg | 176% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 5019 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
