Saturday, March 3, 2012

80--- Mexican Black Bean & Pork Lettuce Wraps

Eating a plant-based diet does not mean that you have to cut out meat entirely, unless that is your goal, which I will not argue with.  However, instead you can make it a side show to your meal instead of the main act.  With these wraps, the majority of the filling is the beans, but pork steps in to offer that extra dimension.

This meal comes together in a snap thanks to our trusty slow cooker!

Mexican Black Bean & Pork Lettuce Wraps
Serves 6

1 lb lean pork tenderloin, trimmed of fat
1 1/2 cups 100% apple juice
2 1/2 tsp chili powder
1/2 tsp ground cumin
1 tsp Mexican oregano
1/2 tsp garlic powder
2 tsp brown sugar
1/4 tsp fresh ground black pepper
Dash cayenne pepper
1 red onion, thinly sliced
2 cans black beans, drained and rinsed
12 large butter lettuce leaves, stemmed and thoroughly washed

2 mangoes, peeled, cored and coarsely chopped
1/2 cup red onion, finely chopped
1/2 cup cilantro, finely minced
1/4 cup lime juice
Pinch salt
1 tsp honey
2 Tbsp fresh jalapeno, finely chopped

In a slow cooker, whisk together apple juice, chili powder, cumin, oregano, brown sugar, garlic powder, cayenne and black pepper.  Add pork tenderloin and sliced red onion.  Heat on low for 6-8 hours, until cooked through and pork is shreddable.

Shred pork in slow cooker, then fold in black beans.  Continue to heat on low for 30 minutes, until heated through.

For mango salsa, combine all ingredients in a small bowl and place in refrigerator for 30 minutes prior to serving.

For wraps, spoon 1/4 cup bean, onion and pork mixture into the center of each butter lettuce leaf.  Top with mango salsa and eat like a taco!

Nutrition Info per 2 wraps:  280 calories, 3 g fat, 28 g protein, 33 g carbohydrates, 9 g fiber

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