Pork Tenderloin Sweet Potato Tacos with Chipotle Sour Cream

Ingredients

• FOR THE TACOS:
• 20 whole Soft Corn Tortillas, Or 10 Flour Tortillas, Warmed
• 1-½ pound Roasted Pork Tenderloin, Sliced About 1/4 Inch Thick, See Recipe Below
• 2 cups Roasted And Diced Sweet Potatoes, See Recipe Below
• 1 can Refried Black Beans, 1 Can Is 16 Ounces, Heated
• 2 ears Cooked Fresh Corn, Kernels Cut Off; Or 1 Cup Of Frozen Corn Thawed
• 2 cups Shredded Lettuce
• ½ cups Chopped Scallions
• 2 cups Shredded Cheese Such As Cheddar Or Monterey Jack
• 1-½ cup Salsa Verde, Store Bought
• 1 cup Chipotle Sour Cream, See Recipe Below
• ½ cups Sliced Almonds That Have Been Toasted
• 2 whole Limes, Cut Into Wedges
• FOR THE PORK TENDERLOIN:
• 1-½ pound Pork Tenderloin
• ½ Tablespoons Olive Oil
• ½ teaspoons Salt
• ½ teaspoons Pepper
• ½ teaspoons Italian Seasoning
• FOR THE ROASTED SWEET POTATOES:
• 2 cups Diced Sweet Potato, For 2 Cups You'll Need About 1 Large Potatle, Washed, Scrubbed (Diced To About 1/2 Inch)
• 1 Tablespoon Olive Oil
• ½ teaspoons Italian Seasoning
• ¼ teaspoons Cinnamon
• ¼ teaspoons Salt
• ¼ teaspoons Pepper
• FOR THE CHIPOTLE SOUR CREAM:
• 1 cup Sour Cream, Reduced Fat Is Fine
• 1 whole Chipotle Pepper, Seeds Removed And Diced Small (from A Can Of Chipotle In Adobo Sauce)
• 1 teaspoon Adobo Sauce

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