Pork Tacos & Refried Beans

Macros (makes 6 servings):

Protein: 80
Carbs: 101
Fat: 44
Calories: 1,120

Grocery List:

  • Pork loin (3 lbs)
  • Lime (2)
  • Orange (1)
  • Canola oil (4 TBSP)
  • Olive oil (2 TBSP)
  • Onion (1)
  • Pinto beans (one 16 oz bag)
  • Jalapeño (1)
  • Chicken stock (4 cups)
  • Minced garlic (2 TBSP)
  • Avocado (3)
  • Soft tortillas (18)
  • Shredded Monterey Jack (one 8 oz package)
  • Red onion (1)
  • Seasonings: salt, pepper, cumin, chili powder, oregano, cayenne


  1. Dice your onion and jalapeño
  2. Add olive oil, garlic, and diced onion and jalapeño to your instant pot. Turn it to the sauté setting.
  3. Cook until the onions are translucent
  4. Add a small amount of the chicken stock and scrape any browned bits off of the bottom (to avoid the burn warning)
  5. Add the rest of the chicken stock along with the seasonings and pinto beans
  6. Cook the beans on high for 45 minutes and allow the pressure to naturally release over 25 minutes
  7. Remove the lid and drain the beans (save the liquid!)
  8. Add the cooked beans back to the instant pot along with 1 cup of the liquid. Using a hand mixer, mix the beans thoroughly until desired texture (note: you may need to add more than 1 cup of the liquid)
  9. Add more seasonings to taste
  10. Dice your pork loin into small cubes
  11. Season with all seasonings
  12. Add canola oil to a large pan/wok. Set the stove to medium-high heat
  13. Cook half of the pork on each side for a few minutes until it has that nice golden crisp to it. Add the juice from one half of an orange and one lime and simmer for a few minutes. Repeat this process with the other half of the pork
  14. Assemble the tacos day of eating. Garnish with diced red onion, Monterey-jack cheese, and avocado
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