Pork-and-Black Bean Tacos

Kate Sears
This taco is filled with pork, mashed sweet potatoes, and Brussels sprouts leftover from another meal. Adding southwestern ingredients punches up these flavors.
Makes 4 servings (serving size: 2 tacos)


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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


Prep: 15 Minutes
Cook: 20 Minutes

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.

Created date

December 2009

Nutritional Information

Calories 363
Fat 10 g
Satfat 3 g
Monofat 5 g
Polyfat 2 g
Protein 23 g
Carbohydrate 46 g
Fiber 7 g
Cholesterol 47 mg
Iron 3 mg
Sodium 305 mg
Calcium 112 mg