Ingredients

The following ingredients have 4 Servings
  • 1 pork loin
  • 1 Tbsp taco seasoning
  • 1/2 Tbsp paprika
  • 2 cups butternut squash (cubed)
  • 14 oz. black beans (drained and rinsed)
  • 2 Tbsp. butter
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • salt and pepper (to taste)
  • 1 c. sour cream
  • 1 avocado (medium size, ripe )
  • 1 tsp lime juice
  • Other:
  • cojita cheese (crumbled)
  • mango salsa
  • 6 flour tortillas

Instruction

  • Bring pork loin to room temperature. Mix together the taco seasoning and paprika and rub all over the pork loin. Grill over medium heat until center is barely cooked but still tender. Let it sit for a few minutes off the grill, then sliced into bite size pieces.
  • In a large fry pan, melt the butter over medium heat and stir in the chili powder, cumin, salt and pepper. Then add the butternut squash and toss to coat. When the squash begins to soften, add the drained and rinsed black beans. Cook together until squash is fork tender.
  • Remove avocado from pit and shell into a medium size bowl. Add sour cream and lime juice. Blend with a hand mixer until creamy.