Carnitas Enchiladas Cups

Ingredients

• pulled or shredded pork (use your favorite recipe)
• tortillas
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (4 oz) can green chiles, drained
• 1 (10 oz.) can enchilada sauce
• 2 1/4 C shredded hceese

Optional toppings:

• cilantro 
• green onions
• sour cream
• lime juice
• japapenos

Instructions

1. Grease 3 (12 slot) non-stick muffin tins with cooking spray.  Set aside.
2. Stack tortillas on a clean work surface.  Using a 4.5" round cookie cutter, cut 4 rounds out of each tortilla.  Makes 36 rounds.
3. Gently press one round into one slot of the muffin tins to make a cup (be sure to keep a big opening, since you'll be stuffing these with filling).
4. Repeat with remaining tortilla rounds.
5. Bake in preheated oven until the tortillas are lightly crispy and golden brown, about 10 minutes.  Remove from oven and set aside.

Carnitas Enchilada Cups

1. Drain shredded pork and place into a large bowl with black beans, green chiles, enchilada sauce, and salt, to taste.  Stir until well combined.
2. Fill each tortilla cup with shredded carnitas mixture and top each cup with 1 T cheese.
3. Bake for 5 minutes or until cheese has melted.
4. Serve with optional toppings.