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)

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

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


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


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.