One Pork Roast, 3 Dinners. Day 2: Shredded Pork & Black Bean Tacos

For my second installment of the Pork Roast saga, I give you tacos.  Now yes, you can make tacos out of just about anything, but boy were these yummy.  Pulled pork is not something I usually have lying around, so it was a treat.  And these particular tacos had the added benefit of using pretty much all ingredients in my cupboards so I didn’t have to go to the store.

If you missed chapter one of my pork roast week, click here to see directions for the basic pork recipe and BBQ pork sandwiches.  Or skip ahead to part 3 for Shepherd’s Pie.

porkroast-burritos

Shredded Pork and Black Bean Tacos

2 cups (approx.) Basic Pulled Pork
1 can diced green chiles
1 can black beans, drained and rinsed
1/2 tsp. cumin
1/2 tsp. chili powder
Salt & pepper to taste
Flour or corn tortillas
Lettuce, cheese or other taco toppings (optional)

In a skillet on medium heat, add pulled pork, green chiles, black beans and seasonings.  Stir and cook until well combined and heated through.  Warm tortillas in the oven, pile filling in the tortilla, top with lettuce or whatever else you like on your taco and eat!

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