Pinto Beans and Pork Carnitas Tacos, Pickled Radish

Plant proteins are all the rage lately but some people still want animal proteins now and then. This recipe will ensure everyone in the family is happy as it includes both! These tacos are full of flavor from pork, spicy pinto beans, and pickled radishes.

When it comes to combining plant and animal proteins in one dish the possibilities are endless. Tofu can be baked, blended, roasted, or mashed to take on a variety of flavors and textures. Edamame can be steamed or boiled, you can eat it plain as a side dish for your next meal or add it to a bowl of stir fry. Try marinating thin slices of tempeh in soy sauce and your favorite spices then bake it for a delicious addition to your next BLT. Last but not least, lentils and beans come in many varieties and can be added to things like soup, meatloaf, burgers or ground meat. No matter how you do it, adding plant protein to an animal protein dish helps increase the fiber content and reduce the saturated fat content. You can also save money as plant proteins are often lower in price!

Looking for more blended protein recipes? Check these out:

Pinto Beans and Pork Carnitas Tacos, Pickled Radish

A blended protein dish full of fiber and flavor!

Serving size: 2 each | Makes 8 servings

Ingredients

Pork Spice Rub:

1 TBSP garlic

1 TBSP onion powder

1 TBSP cilantro fresh, chopped

1 tsp chili powder

1 tsp salt

1 tsp pepper

1/2 tsp cumin

Carnitas:

1 lb. pork shoulder

1 TBSP olive oil

3 ea. jalapenos

1 cup orange juice

1/4 cup lime juice

2 oz sliced onion

1/2 ea. oregano sprig

1 ea. garlic cloves

1 cinnamon stick

3/4 tsp salt

Pickled Radish:

1/2 tsp celery seeds

1/2 cup sugar

1/2 cup vinegar

6 oz radish

Spicy Pinto Beans:

12 oz pinto beans

1 large onion, diced

1 clove garlic

1 qt water

1/2 TBSP chili powder

1/8 tsp cayenne pepper

1/2 TBSP chipotle peppers

1 tsp salt

Additional Ingredients:

16 ea. corn tortilla, 6"

cilantro, as needed

Instructions

Pork Carnitas
Marinate Pork in spice rub and olive oil over night. Place pork on a sheet pan in a 400-degree oven until well browned and crisp. Remove pork from sheet pan and place in a roasting pan. Discard grease from pork. Cut jalapenos in half. Combine orange juice, lime juice, onions, garlic oregano, cinnamon sticks and jalapeno halves. Pour over pork and cover roasting pan. Cook in 350-degree oven until pork is very tender. Remove pork from braising liquid and allow to cool. Strain liquid. Add salt. Shred pork and add the braising liquid back to pork to moisten.

Pickled Radishes
Toast celery seeds. Add sugar, vinegar, bring to boil, let cool. Radish should be very thinly sliced. Pour vinegar liquid over sliced radish and let cool in the fridge. Drain before serving.

Spicy Pinto Beans
In a large pot add soaked drained beans, onions, garlic and water. Bring to a boil. Reduce to a simmer add chili powder, cayenne pepper, chipotle peppers. Cook for 2 hours or until the beans are very tender. Add salt. Combine carnitas and pinto beans in a pot and simmer for 10 minutes to allow flavors to meld.

For Each Serving
On top of each corn tortilla place ½ cup of bean/carnitas mixture. Top each with 4 slices of pickled radish, and garnish with cilantro sprigs.

Nutrition information per serving: 350 calories, 7g fat, 2g saturated fat, 500mg sodium, 51g carbohydrates, 9g sugar, 12g fiber, 21g protein

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