Ingredients: 

Carnitas:

• 1 yellow onion, diced
• 1/2 cup water

Tortilla Cups:

• 9 mega burrito sized flour tortillas

Enchilada Filling:

• 1 (15 oz.) can black beans,rinsed and drained
• 1 (4 oz.) can green chiles,drained
• 1 (10 oz.) can enchilada sauce
• salt to taste
• 2 1/4 cups shredded cheese

Instructions:

1. Grease your favorite crockpot with cooking spray.
2. Place in seasoned pork carnitas, onion and water.
3. Stir to combine, cover, and cook according to package directions (high for 3-4 hours or low for 6-8 hours).
4. Shred pork carnitas using two forks.
5. Preheat oven to 375^◦ F and grease 3 (12-slot) nonstick muffin tins with cooking spray then set aside.
6. Stack 9 mega burrito sized tortillas on a clean work surface.
7. Use a 5-inch round cookie cutter to cut 4 rounds out of each tortilla (makes 36 rounds).
8. Gently press one round into one slot of the muffin tin to create a cup.
9. Repeat with remaining tortilla rounds.
10. Bake in preheated oven until the tortillas are lightly crispy and golden brown, about 10 minutes.
11. Meanwhile, drain shredded pork carnitas very well and place into a large bowl with black beans, green chiles, enchilada sauce and salt for taste. Stir until well combined.
12. Fill each cup with shredded pork carnitas mixture and top with shredded cheese.
13. Bake for 5 minutes or until cheese has melted.
14. Serve with optional toppings and enjoy!

Recipe credit:

Trevor & Jennifer Debth – Show Me The Yummy