Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
15 min
Total Time
45
Serves
4

Ingredients

8 oz
pork tenderloin, cut in thin strips
250 g
1 can
kidney beans, rinsed (19 oz/540 mL)
1/2 tsp
chili powder
2 mL
1/2 tsp
cumin
2 mL
1/2 tsp
smoked paprika (optional)
2 mL
pinch ground cinnamon
1
large sweet potato, peeled and julienned
2 tbsp
olive oil, plus 5 mL, divided
35 mL
2
poblano peppers, seeded and thinly sliced
1
small red onion, thinly sliced
4
flour tortillas, warmed
sour cream and chopped fresh cilantro, for garnish (optional)

Directions

Step 1
Preheat oven to 450°F (230°C). In a medium bowl, toss together pork, beans and spices. Set aside.
Step 2
In large bowl, toss sweet potato with 1 tsp (5 mL) oil. Place on roasting pan or baking sheet. Bake in preheated oven until fork-tender, 10 to15 min.
Step 3
Meanwhile, in large skillet or griddle, heat remaining oil over high heat, cook peppers and onion, stirring often, until softened, about 5 min. Scrape up any browned bits from bottom of skillet. Push pepper mixture to edge and add pork to centre of skillet. Sear 1 min. Stir to combine with pepper mixture and cook until no pink remains on pork, about 5 min.
Step 4
Stir roasted sweet potato into skillet mixture and fill warm tortillas. Add desired garnishes.

Tip

To make ahead, toss pork strips with spices. Place in zip-top freezer bag and freeze up to 1 month. Thaw in refrigerator, add to a bowl with the beans and complete the rest of recipe, as instructed.

Rate

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
500
Fat:
15
Saturated Fat:
2
Carbs:
63
Fibre:
11
Sugar:
8
Cholesterol:
35 mg
Protein:
28
Sodium:
550 mg
Potassium:
0