Pork and Pinto Bean Tacos

posted in: Gluten-free, Mexican, Pork | 0

These tacos are so delicious and beautiful too. I love when food tastes good and looks good too. It doesn’t work out that way a lot of times. The other week I made an egg curry dish that was really good, but it looked pretty unappetizing, so I decided not to put that one on the blog. I think people would be turned off from making it from the pictures. On the other hand, I’ve made some other meals that have been gorgeous and I’ve been excited to be able to post them, but they end up not tasting very good. Maybe I’ll do a post sometime with pictures of meals that didn’t make the cut for the blog.

Pork and Pinto Bean Tacos
Author: 
Recipe type: Tacos
Cuisine: Mexican
Serves: 4
 
Ingredients
  • ⅔ cup sliced shallots
  • ½ cup chicken broth
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon ground cumin, divided
  • ½ teaspoon smoked paprika
  • 8 ounces pork tenderloin, trimmed and cut in half crosswise
  • 5 garlic cloves, thinly sliced
  • 1 (15-ounce) can unsalted pinto beans, rinsed and drained
  • 1½ cups thinly sliced red cabbage
  • 2 tablespoons fresh lime juice, divided
  • 1 teaspoon olive oil
  • 2 tablespoons pepitas (toasted pumpkinseeds) or sunflower seeds
  • ⅓ cup plain fat-free Greek yogurt
  • 1 ripe avocado, peeled
  • 8 corn tortillas
Instructions
  1. Combine shallots, broth, ½ teaspoon salt, ½ teaspoon cumin, paprika, pork, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 25 minutes. Remove pork from pan; set aside. Increase heat to medium; cook 8 minutes or until liquid is reduced to about 2 to 3 tablespoons. Chop pork into small pieces; stir pork and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture.
  2. While pork cooks, combine cabbage, cilantro, 1½ tablespoons lime juice, oil, and ¼ teaspoon salt; toss well to combine. Sprinkle with pepitas.
  3. Combine yogurt, avocado, remaining 1½ teaspoons lime juice, ¼ teaspoon cumin, and ¼ teaspoon salt in a small bowl; mash to desired consistency.
  4. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide pork mixture, slaw, and avocado mixture evenly among tortillas.
Nutrition Information
Serving size: 2 tacos Calories: 386 Fat: 11.2 g Saturated fat: 1.8 g Unsaturated fat: 8.3 g Trans fat: 0 Carbohydrates: 49 g Sugar: 5 g Sodium: 580 mg Fiber: 12 g Protein: 25 g Cholesterol: 37 mg
10 Weight Watchers Smart Points per serving

*This recipe was created by Cooking Light Magazine*

Combine shallots, broth, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, pork, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 25 minutes. Remove pork from pan; set aside. Increase heat to medium; cook 8 minutes or until liquid is reduced to about 2 to 3 tablespoons.

Chop pork into small pieces; stir pork and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture.

While pork cooks, combine cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and 1/4 teaspoon salt; toss well to combine. Sprinkle with pepitas. I was unable to find pepitas, so I used sunflower seeds instead.

Combine yogurt, avocado, remaining 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; mash to desired consistency.

Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide pork mixture, slaw, and avocado mixture evenly among tortillas.

 

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