Southwest Pork In Black Bean Sauce

• 1 to 1 1/2 pounds boneless pork loin chops
• 1 tablespoon ground cumin
• 1 teaspoon ground chipotle chile pepper
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 2 (10-ounce) cans mild diced tomatoes with green chiles
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8-ounce) can whole kernel corn, drained
• 1 tablespoon vegetable oil
• 1 small red onion, diced
• 1 cup uncooked instant rice
• 1 cup (4 ounces) grated Cheddar cheese
• 2 tablespoons chopped fresh cilantro
• Flour tortillas
• Lime wedges

1. Cut pork into 1/2-inch cubes.
2. Combine cumin, chipotle chile pepper, garlic salt, and paprika in a large zip-top plastic bag. Remove 2 teaspoons cumin mixture, and reserve. Add pork to zip-top bag. Seal and shake to coat. Set aside.
3. Stir together reserved 2 teaspoons cumin mixture, diced tomatoes with green chiles, black beans, and corn in a large bowl.
4. Heat vegetable oil in a large skillet over medium-high heat. Add pork and red onion, and saute 6 to 8 minutes or until pork is browned. Stir in tomato mixture; bring mixture to a boil, and stir in rice. Cover and remove from heat. Let stand 5 minutes.
5. Sprinkle evenly with Cheddar cheese and chopped fresh cilantro. Serve with flour tortillas and lime wedges.
6. Note: For testing purposes only, we used McCormick Gourmet Collection Chipotle Chile Pepper.

pork loin chops, ground cumin, ground chipotle chile pepper, garlic salt, paprika, tomatoes, black beans, whole kernel corn, vegetable oil, red onion, rice, cheddar cheese, fresh cilantro, flour tortillas, wedges

Taken from www.myrecipes.com/recipe/southwest-pork-black-bean-sauce (may not work)