SKILLET ENCHILADA DINNER
RECIPE TYPE
Pork, 5 Easy Meals
SERVES
SERVES4 to 6
Prep: 15 min
Cook: 20 min
Ingredients
1 pkg (575 g) Longo’s Fully Cooked Pork Pot Roast in Gravy
1 small green bell pepper, diced
1 can (540 mL) Longo’s Essentials Bean Medley, drained and rinsed
1 1/2 cups Longo’s Salsa
2 Longo’s Flour Tortillas, torn into 2-inch pieces
1 1/2 cups Longo’s Tex-Mex Shredded Cheese
Directions
Remove pork roast from packaging and reserve gravy for another use. Dice the roast into pieces and set aside.
Heat 1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil in large non-stick skillet over medium heat and cook pepper for about 4 minutes or until softened. Stir in diced pork, beans and salsa; bring to a gentle boil to heat through.
Stir in tortillas to coat. Sprinkle with cheese and place in preheated 400°F oven for about 10 minutes or until cheese is melted and sides are bubbly and golden.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 43g | Fibre 15g |
Fat 27g | Sugar 2g |
Carbs 50g | Sodium 1720mg |
