Categories: Mexican

Ingredients

• 1 lb boneless pork ribeye chops, cut into 3/4-inch cubes
• 2 tbsp plus 2 tsp lime juice, divided
• 1 tsp smoked or regular paprika
• salt and pepper
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup canned unsweetened pineapple tidbits plus 1 tbsp reserved juice
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 4 flour tortillas, warmed
• sour cream

Directions

1. In a bowl, toss pork with 2 tbsp lime juice and seasonings; let stand 5 minutes. In a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice.

2. Place pork on four metal skewers. On an oiled grill rack, grill the pork, covered, over medium heat 6-8 minutes or until tender; turn occasionally.

3. Remove pork from skewers; serve in tortillas with bean mixture and, if desired, sour cream.

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