Categories: Entree, Mexican, Pork

Ingredients

• 6 (6-inch) corn tortillas
• 1 pound(s) pork tenderloin, trimmed of visible fat and cut in 1/2-inch cubes
• 1 teaspoon(s) minced garlic
• 1/4 teaspoon(s) ground cloves
• 3/4 cup(s) chopped onion
• 1 can(s) (14 1/2 ounces) hot salsa with chipotle chilies, or 1 1/2 cups mild thick and chunky salsa
• 1 can(s) (16 ounces) black beans, rinsed well and drained
• 1/3 cup(s) chopped fresh cilantro
• 3 cup(s) shredded Romaine lettuce, for serving
• 6 tablespoon(s) nonfat sour cream, for serving
• 1 ripe avocado, cut in 12 slices, for serving
• 3/4 cup(s) chopped tomato, for serving
• Cilantro sprigs, for serving

Directions

1. Heat oven to 425°F. Place tortillas directly on oven rack or drape over inverted custard cups on a cookie sheet. Bake 5 to 7 minutes until crisp. Remove to serving plates. Meanwhile toss pork with garlic and ground cloves.

2. Lightly coat a large nonstick skillet with cooking spray. Place over medium-low heat until hot. Add onion, cover and cook, stirring once or twice, until golden.

3. Add pork, increase heat to high and stir-fry 1 to 2 minutes until browned all over. Stir in salsa and beans. Bring to a simmer, reduce heat to medium and cook uncovered 3 to 4 minutes until pork is no longer pink in center. Remove from heat. Stir in chopped cilantro.

4. Top each tortilla with 1/2 cup shredded lettuce, 2/3 cup pork mixture, 1 tablespoon sour cream, 2 slices avocado, 2 tablespoons tomato and a sprig of cilantro. You can use boneless, skinless chicken breasts instead of the pork tenderloin.

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