Pork-and-Black Bean Tacos

This taco is filled with pork, mashed sweet potatoes, and Brussels sprouts leftover from another meal. Adding southwestern ingredients punches up these flavors.

Yield: Makes 4 servings (serving size: 2 tacos)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 10g
  • Saturated fat: 3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2g
  • Protein: 23g
  • Carbohydrate: 46g
  • Fiber: 7g
  • Cholesterol: 47mg
  • Iron: 3mg
  • Sodium: 305mg
  • Calcium: 112mg

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.
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