BBQ Pork Enchiladas

How to caramelize onions:

Over medium heat, let oil warm up. Once warm, add in onion pieces. Stir every two minutes or so for about 25 minutes, until onions are a wonderful caramel color. During the cooking process, add in water whenever you feel things are getting a little too hot. About 10 minutes into the process, add in the sugar. If you are using a sweet onion, you can omit the sugar.

Now for the enchiladas.

In a medium bowl, mix together the enchilada sauce and BBQ sauce. How much BBQ sauce you add is really up to you. I am a huge fan of BBQ sauce, so I used close to 3/4 a cup.

Grab a 9 x 13 pyrex dish and spray it down with a little olive oil Pam. Grab tortilla number 1. Layer black beans, pork, and caramelized onions, sprinkle a wee bit of cheese in it. Roll it tightly and place in pyrex dish. Follow this process with the remaining 5 tortillas.

You can use any type of tortilla you want… corn, whole wheat, white, spicy cayenne, etc. The grocery store has a million different varieties.

Once all your tortillas are rolled and stuffed, pour the sauce mixture evenly over top. You can also add pieces of shredded pork on top as well. Sprinkle cheese over the top. Add cilantro to only half the enchiladas if you have a cilantro averse boyfriend like me.

Bake at 350F for 30 minutes. Then, devour!

I can only eat about 1/2 an enchilada, and my boyfriend finishes off a whole one, so the serving size is a little more than 6 because of this.