Ingredients
1 pound boneless pork ribeye chops, cut into 3/4-inch cubes2 tablespoons plus 2 teaspoons lime juice, divided 1 teaspoon smoked or regular paprika1/2 teaspoon salt1/4 teaspoon pepper3/4 cup canned black beans, rinsed and drained1/2 cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice2 tablespoons finely chopped red onion2 tablespoons chopped fresh cilantro4 flour tortillas (6 to 8 inches), warmedReduced-fat sour cream or plain yogurt, optional
Preparation
In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice.
Thread pork onto 4 metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally.
Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.
