Clean out the Fridge Enchiladas

Here is what I had:

• Frozen pork tenderloin
• Chopped bell peppers (from food prep earlier in the week)
• 1 tomato
• already opened can of black olives
• Sour Cream (3/4 of a container)
• 1 can of green chilies
• Jar of jalapeños
• Mrs. Dash Southwest Chipotle seasoning
• Black and red kidney beans (from food prep earlier in the week)
• corn tortillas
• Chunk of cheddar cheese

Here is what I made!

It turned out so good!

Here is what I did:

• Thawed, sliced and browned pork tenderloin with Mrs. Dash Southwest Chipotle seasoning.  I broke it up into smaller pieces once it was cooked.

• Removed meat from pan and added chopped bell peppers, green chilies, and about 10-15  jalapenos, chopped.

• Chopped tomato and black olives and mixed them with the sour cream.

• Set the black beans out. Nothing needed to be done to those. (earlier in the week I had soaked a bag each of black and red kidney beans over night, then cooked them in the crockpot for 10 hours)

• corn tortillas.  I used 12 and tore them into strips.

Once everything was done, I started layering it: 

corn tortillas – black beans – pork – bell peppers – sour cream mixture.

This was all the cheddar cheese we had.

So that went on top.

I covered it with tinfoil and baked at 350 degrees for 30 minutes.  Then removed the tinfoil and cooked until the cheese was bubbly.

I am thrilled with how it turned out and would totally make this again.