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Pork and Pinto Bean Enchilada Tacos
INGRIDSTEVENS10Ingredients
25Minutes
530Calories
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Description
Real Simple
Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. pork loin (cut into 1" cubes)
- 1 tsp. ground cumin
- black pepper
- 2 Tbsp. EVOO
- 15.5 oz. pinto beans (rinsed)
- 3/4 cup green enchilada sauce
- 12 corn tortillas (warmed)
- 3 oz. cotija (or feta, crumbled)
- 1/4 red onion (small, sliced)
- lime wedges
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Directions
- Season the pork with the cumin and ½ teaspoon each salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally, until golden brown and almost cooked through, 5 to 7 minutes.
- Add the beans and enchilada sauce. Cook, stirring occasionally, until the pork is cooked through and the beans are hot, 4 to 6 minutes.
- Divide the pork and beans among the tortillas. Top with the cheese, onion, and cilantro. Serve with the lime wedges.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium980mg41% |
| Potassium640mg18% |
| Protein32g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C30% |
| Calcium35% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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