Pork-and-Black Bean Tacos

Name: Pork-and-Black Bean Tacos
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters black beans, rinsed and drained; 237 milliliters leftover cooked Brussels sprouts; 1 teaspoon finely chopped chipotle chiles in adobo sauce; 1 Tbsp cider vinegar; 1 teaspoon minced garlic; 2 limes, cut into wedges; 59 milliliters reduced-fat sour cream; 1 teaspoons olive oil; 355 milliliters leftover pork tenderloin; 59 milliliters sliced red onion; 237 milliliters leftover mashed sweet potatoes, heated; 8 corn taco shells

Pork-and-Black Bean Tacos might be just the main course you are searching for. This recipe makes 4 servings with 1062 calories, 148g of protein, and 32g of fat each. This recipe covers 59% of your daily requirements of vitamins and minerals. Head to the store and pick up corn taco shells, cream, chipotle chiles in adobo sauce, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat oven to 40

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Oven

Wrap pork in foil, and heat for 15 minutes.

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Pork

Wrap

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Aluminum Foil

Meanwhile, cook next 4 ingredients (through garlic) in a skillet, stirring, for 7 minutes or until hot.

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Garlic

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Frying Pan

Add vinegar.

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Vinegar

Blend sweet potatoes with chipotle chiles in a separate bowl.

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Chipotle Chiles

Sweet Potato

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Bowl

Slice pork thinly. Fill taco shells with mashed sweet potatoes, sprout mixture, pork, and red onion.

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Sweet Potato

Taco Shells

Red Onion

Pork

Serve with sour cream and lime wedges.

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Lime Wedge

Sour Cream

Equipment

Ingredients

Servings:

237milliliters

black beans, rinsed and drained 237milliliters

leftover cooked Brussels sprouts 1teaspoon

finely chopped chipotle chiles in adobo sauce 1Tbsp

cider vinegar 1teaspoon

minced garlic 2

limes, cut into wedges 59milliliters

reduced-fat sour cream 1teaspoons

olive oil 355milliliters

leftover pork tenderloin 59milliliters

sliced red onion 237milliliters

leftover mashed sweet potatoes, heated 8

corn taco shells

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.