INGREDIENTS
3 cups
to 4 of leftover cooked shredded pork
1 can
black beans (rinsed and drained)
2 tsp
sea salt
1/2 tsp
ground black pepper
2 tsp
cumin
2 tsp
paprika
Juice from 1 lime
1/4 cup
water (or more if needed)
2 tbsp
olive oil
1/2 cup
chopped cilantro
Small tortillas
Your favorite toppings (like shredded red cabbage, Monterey Jack cheese, Cotija cheese, tomatoes, sour cream, avocados or guacamole, salsa)