Preheat oven to 300°.
2 C packed pulled pork (use leftover Super Easy Slow Cooker Pulled Pork)
10oz can black beans, drained
15oz can corn kernels, drained
2 C Mexican shredded cheese, divided
12-14 corn tortillas
25oz can enchilada sauce (if you're GF, make sure the brand you get is GF. I used Las Palmas.)
In a bowl, mix pulled pork, beans, corn, 1/2 C cheese & 1/2 C enchilada sauce. Spread 1/2 C enchilada sauce on the bottom of ungreased baking dish. Place 1/3 C pulled pork mixture into a tortilla and roll up and place in the baking dish. Pour remaining enchilada sauce over the rolled enchiladas. Bake for 15 minutes. Removed from oven and sprinkle the rest of the cheese on top. Bake further for 10-15 minutes until cheese is bubbling and golden. Let stand 5 minutes before serving.