Soft Shredded Pork Tacos
In all humility, I shocked myself with the deliciousness of this meal. Oh, if only you could taste of its goodness. Wait. That’s why we have this blog isn’t it?
As with many Mexican dishes, this one does have quite a few pieces to it, but all the pieces are very simple and can be prepared days ahead of time. This meal is wholesome, deliciously acidic, and best of all, there’s no gluten anywhere in sight.
6 roma tomatoes
1/4 cup of feta cheese
2 tablespoons of lime juice
1 tablespoon of chopped cilantro
1 cup of quinoa cooked to package instructions
1 can or 16 ounces of black beans
10 ounces of corn
1 bell pepper, diced
1/3-1/2 cup grated parmesan (optional)
Place the cooked quinoa in a large bowl. Heat a sauté pan to medium high. Put about a tablespoon of oil in the pan and brown the bell peppers. When they’re soft, throw in the corn and black beans until they’re warmed. Put the contents of the pan on top of the quinoa and stir them together. If you opted for the parmesan, now would be the time to add it.
Warm your tortillas in any way you choose. I usually wrap them in a dishtowel and microwave for about 30 seconds. And you’re done! Assemble the taco with pork and salsa and serve with quinoa. Hello yumminess!