Heart-Healthy Pulled Pork Enchiladas

Savor the bold flavors of Mexican-inspired cuisine with these Heart-Healthy Pulled Pork Enchiladas, a lighter twist on a comfort food classic. Featuring tender pork tenderloin slow-cooked to perfection, this recipe swaps in nutrient-rich whole wheat tortillas and reduced-fat cheddar cheese for a wholesome makeover. Infused with a fragrant spice blend of cumin, paprika, garlic, and onion, and complemented by heart-smart ingredients like black beans and olive oil, these enchiladas deliver big on flavor without weighing you down. Topped with tangy red enchilada sauce, fresh cilantro, creamy avocado slices, and a squeeze of lime, every bite is a burst of freshness. Perfectly portioned for meal prep or a cozy family dinner, this easy-to-make dish is as satisfying as it is nourishing.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a small bowl, mix together the garlic powder, onion powder, ground cumin, paprika, and black pepper.

Step 3

Rub the spice mix over the pork tenderloin, ensuring it's well coated.

Step 4

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.

Step 5

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.

Step 6

Once cooked, transfer the pork to a plate and shred using two forks.

Step 7

In a mixing bowl, combine the shredded pork with the black beans and half of the chopped cilantro.

Step 8

Spread 1/4 cup of red enchilada sauce over the bottom of a 9x13 inch baking dish.

Step 9

Divide the pork mixture among the whole wheat tortillas, roll them up, and place them seam-side down in the baking dish.

Step 10

Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.

Step 11

Sprinkle the reduced-fat cheddar cheese over the enchiladas.

Step 12

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.

Step 13

Remove from the oven and let cool for a few minutes before serving.

Step 14

Garnish with the remaining chopped cilantro, sliced avocado, and lime wedges. Serve and enjoy!

Nutrition Facts

Serving size	(2214.1g)

Amount per serving	% Daily Value*
Calories	3335.2

Total Fat 148.5g	0%
Saturated Fat 51.3g	0%
Polyunsaturated Fat 4.9g
Cholesterol 479.4mg	0%
Sodium 8703.2mg	0%
Total Carbohydrate 286.9g	0%
Dietary Fiber 54.2g	0%
Total Sugars 19.5g
Protein 227.0g	0%

Vitamin D 87.6IU	0%
Calcium 2284.7mg	0%
Iron 30.1mg	0%
Potassium 5019.4mg	0%

*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.

Source of Calories

Fat: 39.4%

Protein: 26.8%

Carbs: 33.8%