Pork and Black Beans

Tender pulled pork served over seasoned black beans and sweet corn, finished with creamy avocado and mild salsa.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $5.40/serving

Dietary

• High-Fiber
• High-Protein
• Dairy-Free
• Gluten-Free
• Nut-Free
• Egg-Free

Tags

• quick
• comfort food
• healthy

Ingredients

• 4 ounce pulled pork (pre-cooked, shredded)
• 1 can black beans (rinsed and drained)
• 0.5 cup sweet corn (thawed)
• 0.5 avocado (medium, diced)
• 0.25 cup tomato salsa (mild)
• 0.5 teaspoon ground cumin
• 1 tablespoon olive oil

Instructions

1. Heat olive oil in a medium saucepan over medium heat, then add rinsed and drained black beans, thawed sweet corn, and ground cumin.
2. Cook the bean and corn mixture for 5 minutes, stirring occasionally, until warmed through and fragrant.
3. Add the pre-cooked pulled pork into the saucepan and cook for 3 to 4 minutes until the pork is heated through to an internal temperature of 165 degrees Fahrenheit.
4. Spoon the hearty pork and black bean mixture into a large serving bowl.
5. Top with diced avocado and mild tomato salsa before serving.

Notes

A full can of black beans turns this simple skillet meal into a high-fiber powerhouse.

Nutrition (per serving)

• Calories: 999
• Protein: 61.7 g
• Carbohydrates: 97.9 g
• Fat: 42.1 g
• Fiber: 27.3 g
• Sodium: 2568 mg
• Saturated Fat: 8.4 g
• Sugar: 11.3 g
• Cholesterol: 93 mg