White we were in TEXAS on the weekend with my Baylor friends, my friend Jennifer made such a yummy dinner. Jennifer was my roommate at Baylor. This GURRRL is a fantastic cook and she almost always cooks very healthy. We had these yummy carnitas with pinto beans, and yummy ears of corn she cooked on the grill. We had an assembly line to top the ears of corn with fresh lime juice, chili powder and cotija cheese. It was all amazing! I will also include a recipe I have for Mexican Pinto beans. They aren't especially low calorie but they are so yummy. My hubby and I were trying to copy some beans we enjoyed at different Mexican restaurants in Texas from when we lived there.
1 sliced onion
2 Tbsp chopped chipotle in Adobo sauce or 2 fresh jalepenos
1 tsp or more of cumin
2-3 lb boned pork butt or shoulder
4 cloves garlic-slivered
Spray slow cooker with Pam. Place onion, chipotle peppers, cumin and ¼ cup water in slow cooker. Stir to combine. Using knife, make incisions in pork, insert garlic. Salt and pepper pork and brown in skillet on med high heat. Add to slow cooker and cook for 6 hours or til tender.
Shred pork with two forks, return to slow cooker and stir to combine with other ingredients. Serve on tortillas with cilantro, avocado, fresh lime or any other desired toppings. I loved these with white corn tortillas but you will have to double up and use two as they are much thinner! Enjoy!