Ingredients
Yield: X
- 15-17 oz cooked beef pot roast
- 8 oz tomato sauce
- 2/3 cup salsa verde
- 6 flour tortillas
- 8 oz monterey jack cheese, shredded
- 15 oz black beans, drained and rinsed
- 2 tbsp chopped green chiles
Directions
1. Preheat oven to 400F.
2. Shred pot roast and set aside.
3. Add tomato sauce and salsa verde to beef drippings. Cook for 5 minutes.
4. Combine 3/4 cup of tomato mixture with shredded beef and pour 1/2 cup mixture over bottom of 13x9 pan.
5. Spoon 1/3 cup beef mixture, 1/4 cup cheese, 3 tbsp beans, and 1 tbsp chiles onto each tortilla.
6. Place, seam side down, onto baking dish.
7. Top with all remaining ingredients.
8. Bake for 20 minutes.