Shredded Beef Enchiladas Made with Leftover Pot Roast

🧂 Ingredients

• 1 tbsp olive oil
• ½ cup diced green bell pepper
• ½ cup diced white onion
• 1 ½ cups shredded beef

  leftover pot roast
• 1 15 ounce can black beans

  drained
• 1 cup salsa
• 8 8-inch soft tortillas
• 2 15 ounce cans enchilada sauce
• 2 cups shredded cheddar cheese

Instructions

• 1 Preheat oven to 350 degrees F. Pour enough of the enchilada sauce in a 9×13 inch
  casserole dish to thinly coat the bottom of the dish, set aside.
• 2 Place olive oil in a large skillet, and saute onion and green bell pepper over
  medium heat until both are soft. To the skillet add the shredded beef and salsa.
  Stir until warmed through.
• 3 Spoon about 3/4 cup of the meat and bean mixture down the middle of each
  tortilla. You’ll want to divide the meat mixture evenly between 8 tortillas. Use
  about ½ of the shredded cheese to sprinkle over the meat mixture. Roll each
  enchilada and place in the prepared baking dish, seam side down.
• 4 Repeat this step, until the casserole dish is full. Pour remaining enchilada
  sauce over the top and sprinkle on remaining cheese.
• 5 Place the casserole dish into the oven and bake for 20 minutes.

Nutrition Info