Pork-and-Black Bean Tacos |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This taco is filled with pork, mashed sweet potatoes, and Brussels sprouts leftover from another meal. Adding southwestern ingredients punches up these flavors. Ingredients:
1 1/2 cups leftover pork tenderloin |
1 cup black beans, rinsed and drained |
1/2 teaspoon olive oil |
1 cup leftover cooked brussels sprouts |
1 teaspoon minced garlic |
1 tablespoon cider vinegar |
1 cup leftover mashed sweet potatoes, heated |
1 teaspoon finely chopped chipotle chiles in adobo sauce |
8 corn taco shells |
1/4 cup sliced red onion |
1/4 cup reduced-fat sour cream |
2 limes, cut into wedges |
Directions:
1. Preheat oven to 400°. Wrap pork in foil, and heat for 15 minutes.
2. Meanwhile, cook next 4 ingredients (through garlic) in a skillet, stirring, for 7 minutes or until hot. Add vinegar.
3. Blend sweet potatoes with chipotle chiles in a separate bowl.
4. Slice pork thinly. Fill taco shells with mashed sweet potatoes, sprout mixture, pork, and red onion. Serve with sour cream and lime wedges.
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