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Pork-and-Black Bean Tacos

Kate Sears
Prep time 15 mins
Cook time 20 mins
Yield Makes 4 servings (serving size: 2 tacos)
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

Nutrition 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

How to Make It

  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.