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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 lb. pork butt roast (heavily trimmed of any excess fat)
- 2 Tbsp. cumin
- 2 Tbsp. chili powder
- 1 pinch crushed red pepper
- 7.25 oz. green enchilada sauce (hatch)
- coarse salt
- freshly ground pepper
- 14.5 oz. black beans (drained and rinsed)
- 3 cups kale leaves (baby, divided)
- 4 cups shredded Gruyere cheese (or whatever kind of cheese you love!, divided)
- 1 avocado (sliced)
- 1 cup cherry tomatoes (halved)
- 1 lime
- 6 large flour tortillas
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