Pork Taco Bake

March 31, 2013

I bought a huge pork loin a while ago. I cut into managable chunks and froze it. Well, I figured I better start using some of it. I’ve been crazy Tex Mex food lately, so I thought I’d try making something new. Admittedly, the last part of this does take a little bit of work, but it’s worth it. You can adjust the spice factor a little by using hot or mild salsa. You can also put a little sour cream or greek yogurt on top.

1 pound pork roast
2 cans no salt added diced tomatoes, undrained
1 can reduced sodium black beans, undrained
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon paprika
1 teaspoon cayanne pepper
14 small corn tortillas
1 cup salsa
1 cup shredded cheddar cheese

Put the tomatoes and black beans in the bottom of a slow cooker. Add in the spices and stir. Put the roast on top and cook on low for about seven hours. Shred the pork and put it back in the slow cooker....
See the full directions on my site

Nutritions

Calories
291

Sodium
2466mg
102% DV

Fat
8g
13% DV

Protein
21g
42% DV

Carbs
32g
10% DV

Fiber
4g
19% DV