2-2 1/2 pound boneless pork roast
3 cups mild or medium salsa, divided (I used mild in deference to young taste buds)
1/2 cup packed brown sugar
1 can black beans, drained and rinsed
2-3 cups shredded cheddar cheese
8 soft taco size flour tortillas
Spray a crock pot with PAM and toss the roast in. Mix 2 cups of salsa with the sugar and pour over the roast. Cook on low for 4-5 hours, shred with forks and replace in the crockpot for another 30-60 minutes so that the flavor is fully absorbed from the salsa.
Spray a 9x13 pan with PAM and lay out the tortillas. Sprinkle 1/4 of cheese, a couple tablespoons of beans and 1/2 cup of pork down the middle of each one and roll up. Lay in the pan seam side down, then lightly mist with PAM. Spread the remaining cup of salsa down the middle of the enchiladas, and sprinkle with the remaining cheese. Cover with foil and bake at 350 for 20 minutes, remove the foil and bake for an additional 5 minutes. Serve with diced avocado, fresh tomato, sprigs of cilantro and sour cream if desired.