6 oz pork tenderlion, cooked and sliced thin
1/2 med onion chopped
1 cup chopped swiss chard stems
1 cup pinto beans, cooked.
1/4 cup no salt catsup
1/4 cup salsa
4 tortillas, heated

Saute onions in hot oil until translucent.
Add swiss chard stems and cook 5 minutes more.
Add pork, catsup and salsa and toss to coat.
Heat and add 1 cup of pinto beans.
Serve on 2 tortillas.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user SCHAUJODY.

 

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