Braised Pork Tacos with Chipotle Black Beans (Part II)

This is a great way to use the left over braised pork from the braised pork ragu recipe. All you have to do is heat up the pork, make the black beans and heat up some tortillas. I used whole wheat tortillas in this recipe.

left-over braised pork ragu
tortillas
olive oil
1 - 14.5 oz can of black beans, drained and rinsed
1/2 red bell pepper, chopped
1 red onion, chopped
1 chipotle chili in adobo sauce, minced
1/4 cup chicken stock/broth (you can sub out for vegetable stock/broth if you like)
1 garlic clove, minced
salt and pepper for seasoning
1 tomato, diced
diced cilantro for garnish
sliced avocado for garnish
salsa verde for garnish

In a medium sauce pan, drizzle with olive oil and heat over medium-high heat. Add onions, season with salt and pepper and sauté for about 5 minutes. Add bell pepper and sauté for another 5 minutes. Add garlic and chipotle chili and sauté for another 5 minutes. Add black beans, stock/broth and season with salt and pepper. Reduce heat to low and sauté for about 10 minutes, stirring frequently. You want mixture to start to thicken.

While black beans are cooking, wrap tortillas in foil and bake in a toaster oven or the oven to warm up. Also, heat up pork ragu mixture.

When black beans are done, top a tortilla with the pork ragu mixture, black beans, salsa verde, tomato, avocado and cilantro. Serve and ENJOY!!!!

Wine pairing.......Sauvignon Blanc or Rioja.