Pork-and-Black Bean Tacos

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

Preparation

1. 1. Preheat oven to 400°. Wrap pork in foil, and heat for 15 minutes.
2. 2. Meanwhile, cook next 4 ingredients (through garlic) in a skillet, stirring, for 7 minutes or until hot. Add vinegar.
3. 3. Blend sweet potatoes with chipotle chiles in a separate bowl.
4. 4. Slice pork thinly. Fill taco shells with mashed sweet potatoes, sprout mixture, pork, and red onion. Serve with sour cream and lime wedges.