- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 8 oz
- pork tenderloin, cut in thin strips
- 250 g
- 1 can
- kidney beans, rinsed (19 oz/540 mL)
- 1/2 tsp
- chili powder
- 2 mL
- 1/2 tsp
- cumin
- 2 mL
- 1/2 tsp
- smoked paprika (optional)
- 2 mL
- pinch ground cinnamon
- 1
- large sweet potato, peeled and julienned
- 2 tbsp
- olive oil, plus 5 mL, divided
- 35 mL
- 2
- poblano peppers, seeded and thinly sliced
- 1
- small red onion, thinly sliced
- 4
- flour tortillas, warmed
- sour cream and chopped fresh cilantro, for garnish (optional)
Directions
Step 1
Preheat oven to 450°F (230°C). In a medium bowl, toss together pork, beans and spices. Set aside.
Step 2
In large bowl, toss sweet potato with 1 tsp (5 mL) oil. Place on roasting pan or baking sheet. Bake in preheated oven until fork-tender, 10 to15 min.
Step 3
Meanwhile, in large skillet or griddle, heat remaining oil over high heat, cook peppers and onion, stirring often, until softened, about 5 min. Scrape up any browned bits from bottom of skillet. Push pepper mixture to edge and add pork to centre of skillet. Sear 1 min. Stir to combine with pepper mixture and cook until no pink remains on pork, about 5 min.
Step 4
Stir roasted sweet potato into skillet mixture and fill warm tortillas. Add desired garnishes.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 500
- Fat:
- 15 g
- Saturated Fat:
- 2 g
- Carbs:
- 63 g
- Fibre:
- 11 g
- Sugar:
- 8 g
- Cholesterol:
- 35 mg
- Protein:
- 28 g
- Sodium:
- 550 mg
