Pork, Black Beans and Spinach Tacos

Today's suggestion:

I absolutely love Carnitas and this recipe is a good substitute for the traditional Carnitas which are really delicious but loaded with fat. This dish always brings to mind many great memories of a little Mexican restaurant in Leucadia, California. In my early twenties I lived with my sister Shelley and our good friend Candy in a small house in Cardiff by the Sea, California. Back then, for only $5 dollars you could purchase 1 lb of Carnitas, with guacamole, corn tortillas and salsa, it was delicious!
We loved mexican food back then and still do!

For those of you who are not familiar with this Mexican dish Carnitas means “little meats” and traditionally a pork shoulder is slow roasted then cooked in lard for a crispy finish, which is very tasty.

Here is one of my recipes for tacos using left over pork ribs or pork roast.

Ingredients:
• 1 package of Wheat or corn tortilla’s
• 1 lb cooked pork
– Variations: substitute with chicken, hamburger, steak, roast beef, fish ( yes fish tacos are really tasty try tilapia)
– I have a recipe using pork shoulder, which I brown first in a large frying pan then cook in the crock pot/slow cooker for about 8 hours. I will post this recipe which is very similar to the pork ribs in another post

• 1 cup low fat tomato feta cheese, I like the flavor of the feta, spinach and pork combination
– Options: 1 cup of cheddar or jack cheese shredded or pre-shredded low-fat Mexican blend cheese. Pre-shredded cheese can be more expensive so compare prices and or use any favorite cheese
• 2 cups fresh spinach cleaned and dried
• 1 medium tomato diced

– Options:
• Your choice of tomatoes, I look for the best value and freshest available
• One large tomato diced
• 1 cup cherry tomatoes cut into quarters
• 1 can of black beans, pour in a colander and rinse with cool water, this will remove some of the sodium ( Use any left over beans or corn from a previous meal)
• ¼ yellow or red onion diced
• 1/2 cup of Salsa

• Options: Fresh chopped cilantro, 1 ripe avocado peeled and thinly sliced and or chopped chili’s,

• Shred the cooked pork
• In a sauce pan warm the black beans and ¼ cup of salsa over medium heat
• Heat corn or wheat tortillas in a skillet over medium heat, warming both sides.
– Place the warm tortillas in a dish cloth or cloth napkin as you heat all the tortillas
• Fill each tortilla with spinach, pork, black beans and salsa. Top with a small sprinkle of cheese and salsa.
• Suggestion: Fill the tortilla with the vegetables and a small amount of pork. Resulting in less calories and a healthier meal

Suggested side dishes:
Fresh fruit
Spanish style rice (Use your favorite brand of quick cooking rice)

Serve the warm tacos immediately! Enjoy!