Jacki's Choice

Chipotle Pork Soft Tacos (pg144)
1 tablespoon olive oil
2 cloves garlic, minced
One 1 1/4 lb. pork tenderloin, trimmed of silverskin and cut into 1-inch cubes
One 8 oz. can tomato sauce
1 tablespoon minced canned chipotle chiles in adobo sauce
1 teaspoon dried oregano
eight 6-inch flour tortillas
1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
ADDITIONAL TOPPINGS:
sourcream, shredded lettuce, diced tomatoes, sliced avocado

1. Heat oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute.  Add the pork and cook until golden brown on all sides, about 5 minutes.  Add the tomato sauce, chipotles, and oregano, bring to a simmer and let simmer until the pork is just cooked through (still slightly pink in the center) and the sauce has reduced and thickened, about 5 minutes.
2. If desired, for warm tortillas, wrap them in a clean kitchen towel and warm them in the microwave for 30 seconds on HIGH.
3. Arrange the pork on the tortillas, top with the cheese and other toppings as desired, and serve. 

Black & Pink Beans with Rice (pg257)
2 cups instant brown rice
One 8 oz can tomato sauce
1 cup prepared salsa
1 tablespoon onion flakes
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. cayenne
One 11 oz. can black beans, rinsed and drained
One 11 oz. can pink beans, rinsed and drained
One 11 oz. can corn, drained
salt and freshly ground black pepper to taste

In a large saucepan, combine all the ingridients except the salt and peper, and set the pan over medium-high heat.  Bring to a simmer, reduce the heat to low, cover, and summer until the rice is tender and the liquid absorbed, about 10 minutes.  Fluff with a fork, season with salt and pepper, and serve.