Looking for an easy meal to throw in the slow cooker in the morning and finish just in time for supper? Check out these Slow Cooker Pork and Bean Tacos!
Ingredients:
• 16 ounces canned pinto beans, no salt added (drained and rinsed)
• 1 pound pork loin (trimmed of visible fat)
• 10 ounces canned enchilada sauce
• 1/2 cup carrots (peeled and grated)
• 1/2 cup salsa
• 12 whole wheat tortillas
• 6 ounces low-fat cheese (shredded)
• 2 cups lettuce (chopped)
Optional:
• 6 ounces low-fat sour cream
• 2 tomatoes (chopped)
• 1 cup onions (chopped)
• 1 cup cilantro (chopped)
• 1 avocado (diced)
• 1 lime
Directions:
• Wash prep area, your hands, and vegetables.
• Add beans, pork, enchilada sauce, carrots, and salsa to the slow cooker. Stir ingredients together to mix well.
• Cover and cook on low for 7 to 8 hours. Meat is cooked through when it falls apart easily.
• Carefully remove lid of slow cooker. Shred meat using two forks then add back to slow cooker.
• Place tortillas on plate and heat on high in the microwave for approximately 30 to 45 seconds or until warm.
• Avoiding liquid, divide pork mixture evenly and place in center of each tortilla.
• Add cheese, lettuce, and optional ingredients.
Original source can be found here.
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