Spicy Black Bean Enchiladas

This is a pretty quick and easy enchilada recipe. I've tweaked a few things to make it a little more our style.
Recipe:
8 flour tortillas *I highly recommend the uncooked tortillas*
2 15 oz cans black beans, drained and rinsed
1 pkg enchilada seasoning
2/3 c water (this wasn't quite enough, I think I'd go closer to 3/4)
1 10 oz can enchilada seasoning- we like medium, if you can handle the heat!
1 c sour cream
shredded cheese- the pepper jack I used turned out really good, but use whatever you have or like

In skillet, mix water and seasoning packet, then stir in the beans. Let that simmer til the sauce thickens and beans are tender. Remove from heat and stir in 1/2 cup of sour cream.
Assemble the enchiladas by spreading 2 T enchilada sauce on the tortilla, 1/4 c bean mixture and sprinkle with cheese. Roll and put in greased 9x13, seam side down. Repeat with the remaining 7 tortillas. Pour remaining enchilada sauce over the top of rolled tortillas.
Cover and bake for 15 minutes at 375. Uncover and sprinkle the top with cheese, bake an additional 5 minutes. Serve with remaining sour cream.

**This is a great dish to make ahead and then refrigerate until you are ready to eat. Just add an additional 10 minutes of baking time to warm through!

Teriyaki Pulled Pork Sandwiches

This is an easy crock pot dinner that only requires a few ingredients. I think I got it from some magazine, but I don't really remember. It's been too long.

Start with a pork roast. Top it with some diced onions, teriyaki sauce and pineapple juice.

After it has cooked all day, pull the roast out and shred it.

Top it with some pineapple slices, served on buns and served with garden fresh veggies.

Perfect summer meal.

Recipe:

3 lbs pork shoulder roast (or whatever is on sale)

1 c finely diced onion

1 c teriyaki sauce, divided (if you can find low sodium, use it)

1/2 c unsweetend pineapple juice (I use the juice from the can of slices, and just save the slices)

3 T flour

sliced pineapple

Place the roast in the crock pot with onions. Pour over 1/2 c teriyaki sauce and pineapple juice. Cook on low for 7-8 hours. About 45 minutes before you are ready to eat, pull the roast out onto a plate. Mix the remaining 1/2 c sauce with the flour and whisk it into the crock pot. Cover and cook that on high for 30-40 minutes allowing the juices to thicken. Shred the meat and return to the crock pot to warm it through. Serve on buns, topped with pineapple slices.