• Heat oven to 350°. Season pot roast with chili powder, garlic powder, salt and pepper. Heat oil in an oven-proof lidded pot over medium-high heat. Brown pot roast on both sides, 5 minutes total. Transfer meat to a cutting board, reduce heat to medium and add onion to pot. Cook 3 minutes. Add enchilada sauce and 1/2 cup water and return meat to pot. Cover and transfer to oven.

  • Bake at 350° for 1 1/2 hours. Remove from oven and stir in peppers, corn and jalapeño. Cover and bake an additional 30 minutes. Uncover and shred beef, discarding fat and tough pieces. Stir back into pot. Microwave tortillas 1 minute, until heated through.

  • Fill tortillas with beef mixture and sliced avocado. Top with farmer’s cheese, if using.

Nutrition Facts

349 calories; 19 g total fat; 53 mg cholesterol; 596 mg sodium. 26 g carbohydrates; 18 g protein;