Pork and Pinto Bean Enchilada Tacos

pork-pinto-bean-enchilada-tacos
Photo by Christopher Testani
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 530 calories
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 75 mg
    • Sodium 910 mg
    • Protein 31 g
    • Carbohydrate 61 g
    • Sugar 1 g
    • Fiber 9 g
    • Iron 3 mg
    • Calcium 196 mg

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.

Ingredients

  1. Check ¾ pound pork loin, cut into 1-inch cubes
  2. Check 1 teaspoon ground cumin
  3. Check Kosher salt and black pepper
  4. Check 2 tablespoons olive oil
  5. Check 1 15.5-ounce can pinto beans, rinsed
  6. Check ¾ cup green enchilada sauce
  7. Check 12 corn tortillas, warmed
  8. Check 3 ounces cotija or Feta, crumbled (½ cup)
  9. Check ¼ small red onion, sliced
  10. Check Cilantro leaves and lime wedges, for serving

Directions

  1. 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.
  2. Add the beans and enchilada sauce. Cook, stirring occasionally, until the pork is cooked through and the beans are hot, 4 to 6 minutes.
  3. Divide the pork and beans among the tortillas. Top with the cheese, onion, and cilantro. Serve with the lime wedges.