Try this Pork and Pinto Bean Enchilada Tacos recipe, or contribute your own.
Suggest a better description1) Season the pork with the cumin and 1/2 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.
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Serving Size: 1 Serving (905g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1620 | ||
Calories from Fat: 310 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.5g | 46 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 72.5mg | 22 % | |
Sodium 852.4mg | 29 % | |
Potassium 1792.6mg | 47 % | |
Total Carbohydrate 284.1g | 84 % | |
Dietary Fiber 43.7g | 175 % | |
Sugars, other 240.4g | ||
Protein 58.7g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1620
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