A Quiet Sunday Afternoon

There's nothing better than having the time and energy on a Sunday afternoon to put together a tasty dish that will last the next few nights. I wanted to make something that I could heat up later for dinner and also tomorrow since we have tumbling to attend. After searching my recipes, I planned out the week's meals and headed out to the grocery store for the necessary ingredients. All the while my daughter (and husband) slept off a late Saturday night. Tonight's menu will feature an adaptation of a recipe I cut out of Southern Living magazine:

Black Bean and Pork Soft Tacos

1 1/2 lbs boneless pork chops, cut into 1 inch pieces
1/2 red pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
1 T olive oil
1 T cumin
1 t ground chipotle chile pepper
1 t garlic salt
1 t paprika
1 can black beans
1 can tomatoes with green chiles
1 can Ro-Tel tomatoes
1 cup corn
1 cup instant rice
1 cup shredded cheddar cheese
2 T chopped cilantro
Tortillas
Sour cream

Heat oil in dutch oven and saute onion and red pepper. Pour seasonings in large ziploc and mix. Reserve 2 teaspoons of seasoning mix. Add pork, seal bag and shake to coat. Once onion and red pepper has softened, add pork. Cook until pork is no longer pink about 5 minutes. While pork is cooking, pour tomatoes, corn and beans in large bowl. Stir in remaining seasoning. Add to pot and bring to boil. Add rice, cover and cook until rice is done. Remove from heat and let sit 5 minutes. Top with cheese and cilantro. Serve on tortillas with sour cream, if desired.