Pork Carnitas Enchilada Casserole

Here's an exciting Mexican inspired tortilla casserole that will satisfy any 'Let's do Mexican' inspiration you might be considering.
1 lb boneless pork country ribs, or loin roast, cubed
1 large jalapeño pepper, diced
1 carrot, diced
1/2 large onion, diced
2 cloves garlic
6 6-inch flour tortillas
1 can seasoned black beans in chili sauce
2 cups cooked white rice
1/3 lb sharp cheddar or jalapeño Jack cheese, cubed 1/4-inch
2 green onions
1/4 cup salsa verde (and more for passing at table)

Sauté the onion, carrot and jalapeño in a bit of canola oil for about 10 minutes, until the veggies begin to caramelize. Add the garlic and cook another 2-3 minutes.

Remove the veggies to a bowl.

Add the pork to the skillet with a dash more canola oil and brown over high heat, until all sides are nicely browned.

Then return the veggies to the skillet along with the black beans. Heat through.

Preheat oven to 375F. Now assemble the casserole. Oil a shallow round casserole. Lay the tortillas about the casserole to halfway hang over the side in a spiral fashion. Distribute the pork and black bean mixture over the tortillas.

Fold each tortilla in half, and tuck and edges back into the casserole.

Toss the rice with the cheese and all but a tablespoon of the green onion. Now spread the rice over the center of the casserole and top with the remaining green onions. Pour the salsa verde over the rice. 

Bake for about 30-45 minutes, until the casserole is completely heated through and bubbly. Serve with more salsa verde, and guacamole, if you can.

Serves 4-6.