· 2 boneless top loin pork chops, cubed
· 1 15-oz can chopped tomatoes, undrained (can use low sodium canned tomatoes)
· 2 14.5-oz cans less sodium chicken broth
· 2 tablespoons dried minced onion
· 1 15-oz can cannellini or great Northern beans, drained
· 8 oz. fresh spinach leaves, torn

In a small bowl, stir together sour cream and salsa; set aside. Rinse and drain beans and place them in a pan. Mash them up with a potato masher or fork – they’ll be lumpy. Add diced tomatoes and green chilies, oregano, and garlic powder. Stir well. Bring to a boil over medium-high heat and cook uncovered for 20 minutes, or until thickened; stir occasionally. Remove from heat and stir in ½ cup cheese. Warm corn tortillas if you like, according to package directions. Lay tortillas on plates. Lightly spread sour cream mixture over each tortilla. Spoon a little less than ½ cup of beans in the center of each tortilla. Using the remaining ¼ cup cheese, put a few shreds of cheese on top in center of beans. Let stand 5 minutes before serving.

Nutrients per Serving