Pork-and-Black Bean Tacos

Ingredients

• 1 cup black beans rinsed drained
• 1 cup brussels sprouts leftover cooked
• 1 teaspoon chipotle chiles in adobo sauce finely chopped
• 1 tablespoon cider vinegar 
• 1 teaspoon garlic minced
• 2  limes cut into wedges
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 0.5 teaspoon olive oil 
• 1.5 cups pork tenderloin leftover
• 0.3 cup onion red sliced
• 1 cup sweet potatoes leftover mashed
• 8  corn taco shells 

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 40
2. Wrap pork in foil, and heat for 15 minutes.
3. Meanwhile, cook next 4 ingredients (through garlic) in a skillet, stirring, for 7 minutes or until hot.
4. Add vinegar.
5. Blend sweet potatoes with chipotle chiles in a separate bowl.
6. Slice pork thinly. Fill taco shells with mashed sweet potatoes, sprout mixture, pork, and red onion.
7. Serve with sour cream and lime wedges.