Green Salsa Pork Tacos with Sweet Potato-Cannelini Bean Quinoa


Green Salsa Pork Tacos-Now that my sweet loves are in preschool, and we have other scheduled activities on the days we don’t have school, I am getting a slight preview of the craziness mornings and days can potentially be once we are in the full swing of school and activities in a few years.  So yesterday, I thought I would get out in front of dinner by dragging the crock pot out.  I don’t use it too often, but it does lovely things to a pork tenderloin which is what I had on hand.  I ran home with one child from a speech therapy session, threw pork and green salsa in the crockpot, swept up the other children and babysitter and booked it out the door to our next event.  Two hours later I  dragged 3 kids up 3 flights of stairs, flung off jackets and shoes and glanced at the crock pot expecting the magic to have happened.  Funny thing about crock pots is – you have to plug them in to get them to work.

Green Salsa Pork Tacos with Sweet Potato-Cannelini Bean Quinoa


  • 1 pork tenderloin
  • 1 jar of green salsa (salsa verde- by the other salsa's in the store - made with tomatillo's)
  • 2 sweet potatoes peeled and diced small
  • 1 Tablespoon olive oil
  • 1 can cannellini beans, drained and rinsed
  • 1 cup quinoa (red or white), rinsed
  • 2 cups water
  • 2 lemons
  • 1 lime
  • shredded monterey jack cheese
  • tortillas


  1. Place pork in crock pot- turn on low - pour entire jar of green salsa (salsa verde) over and cook for 3.5-4 hours. Shred pork with 2 forks and put back into the crockpot with all the sauce that is in there.
  2. Heat oven to 400. Place diced sweet potatoes on a foil lined sheet pan. Add olive oil and salt and pepper and mix around. Into oven for about 20 minutes - stir after 10 minutes to flip over pieces to evenly cook. May need slightly more time depending on size of pieces - slice into a piece to see if it is roasted through and is soft.
  3. Cook rinsed quinoa by bringing 2 cups of water to a boil, add quinoa, and simmer until all the water is absorbed. Towards the end of cooking,when almost all the water has been absorbed, put heat on lowest setting and put lid on. Cooks in about 15 minutes.
  4. Mash avocado and add juice of 1 lemon and 1 lime along with sea salt and pepper.
  5. Place quinoa into bowl and add sweet potatoes and beans. Squeeze the juice of 1 lemon and add salt and pepper. Toss to combine.
  6. Assemble tacos with a layer of quinoa, pork, cheese and mashed avocado.

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