Pork-and-Black Bean Tacos

pork-tacos Photo: Kate Sears; Styling: Dani Fisher


  • 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.

  • Prep Time:
  • Cook Time:

  • 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)

Nutritional Information

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