Spray two baking dishes with cooking spray.

In a large skillet, combine cream cheese, ½ cup shredded cheese, and sour cream over medium heat until cheese is melted and well mixed together.

Stir in salsa, chiles, and lime juice.

Pull out one cup of cheese/salsa mixture and reserve for topping enchiladas.

Add pork to skillet and stir until well combined.

Turn off heat and fill low carb wraps with the cheese/salsa/pork mixture, then place in smaller prepared baking dish seam side down.

Turn heat back on under skillet.

Add drained black beans and stir to combine, then turn off heat again.

Use cheese, pork, & beans mixture to fill your flour tortillas, and arrange them in a larger baking dish seam side down.

Top both dishes of enchiladas with reserved cream cheese mixture, then top with the remaining shredded cheese.

Bake at 350 degrees for 35 minutes, or until cheese is browned on edges.

Enjoy!