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Prep Time
15 mins
Total Time
45 mins


8 oz
pork tenderloin, cut in thin strips
250 g
1 can
kidney beans, rinsed (19 oz/540 mL)
1/2 tsp
chili powder
2 mL
1/2 tsp
2 mL
1/2 tsp
smoked paprika (optional)
2 mL
pinch ground cinnamon
large sweet potato, peeled and julienned
2 tbsp
olive oil, plus 5 mL, divided
35 mL
poblano peppers, seeded and thinly sliced
small red onion, thinly sliced
flour tortillas, warmed
sour cream and chopped fresh cilantro, for garnish (optional)


Step 1

Preheat oven to 450°F (230°C). In a medium bowl, toss together pork, beans and spices. Set aside.

Step 2

In large bowl, toss sweet potato with 1 tsp (5 mL) oil. Place on roasting pan or baking sheet. Bake in preheated oven until fork-tender, 10 to15 min.

Step 3

Meanwhile, in large skillet or griddle, heat remaining oil over high heat, cook peppers and onion, stirring often, until softened, about 5 min. Scrape up any browned bits from bottom of skillet. Push pepper mixture to edge and add pork to centre of skillet. Sear 1 min. Stir to combine with pepper mixture and cook until no pink remains on pork, about 5 min.

Step 4

Stir roasted sweet potato into skillet mixture and fill warm tortillas. Add desired garnishes.


To make ahead, toss pork strips with spices. Place in zip-top freezer bag and freeze up to 1 month. Thaw in refrigerator, add to a bowl with the beans and complete the rest of recipe, as instructed.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
15 g
Saturated Fat:
2 g
63 g
11 g
8 g
35 mg
28 g
550 mg
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