Pork Enchilada Lasagna

serves 4-6

  • 12 corn tortillas
  • 3 cups salsa verde
  • 3 cups shredded cheddar cheese blend
  • 1  14.5 can black beans, rinsed & drained
  • 2 cups shredded carnitas
  • 1/2 cup roughly chopped cilantro
  • sour cream, for serving
  • salsa, for serving
  • black olives, for serving

Preheat oven to 400F.

Line 4 tortillas on the bottom of a 9 x 13 baking dish. Spread 1 cup of salsa verde over the top of tortillas, followed by 1 cup shredded cheddar and about 1/3 cup of both the black beans and pulled pork. Sprinkle with about 1/8 cup cilantro. Add the next layer of 4 tortillas on top followed by the salsa verde, cheddar, black beans and pulled pork. You’ll want 3 layers total. Cover the top with any remaining salsa verde. Place aluminum foil over the top and bake for 20 minutes. Remove the foil and bake for another 10, until parts of the pork are crispy and the cheese is bubbling. Serve with sour cream, salsa, black olives and additional cilantro.