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
Directions:
- Dice your onion and jalapeño
- Add olive oil, garlic, and diced onion and jalapeño to your instant pot. Turn it to the sauté setting.
- Cook until the onions are translucent
- Add a small amount of the chicken stock and scrape any browned bits off of the bottom (to avoid the burn warning)
- Add the rest of the chicken stock along with the seasonings and pinto beans
- Cook the beans on high for 45 minutes and allow the pressure to naturally release over 25 minutes
- Remove the lid and drain the beans (save the liquid!)
- 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)
- Add more seasonings to taste
- Dice your pork loin into small cubes
- Season with all seasonings
- Add canola oil to a large pan/wok. Set the stove to medium-high heat
- 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
- Assemble the tacos day of eating. Garnish with diced red onion, Monterey-jack cheese, and avocado
