INGREDIENTS
3 1/2 lb
pork butt
2 Tbs
cumin
2 Tbs
chili powder
1 pinch
crushed red pepper
14 1/2 ozs
enchilada sauce
1 serving
coarse salt
14 1/2 ozs
canned black beans
3 cups
baby spinach leaves
2 cups
gruyere cheese
1
avocado
1 cup
cherry tomatoes
1
lime
6 larges
flour tortillas