|Fat trimmed boned pork shoulder/Butt||1 Pound|
|Grated orange peel||2 Teaspoon|
|Orange juice||2 Cup (32 tbs)|
|Onion||1⁄2 Pound, peeled and chopped (1 Piece)|
|Ground cumin||1 1⁄2 Teaspoon|
|Canned black beans||15 Ounce, drained, rinsed (1 Can)|
|10 inch flour tortillas||8 (Warm)|
|Thinly sliced green onions||1⁄3 Cup (5.33 tbs) (Including Tops)|
|Non-fat sour cream||1⁄3 Cup (5.33 tbs)|
|Tomato salsa||1⁄3 Cup (5.33 tbs)|
1. Cut pork into 1/4- to 1/2-inch cubes. Put a 10- to 12-inch nonstick frying pan over high heat, add pork, and stir often until meat is gray, 5 to 6 minutes.
2. Add orange peel, 1 cup orange juice, onion, and cumin to pan. Stir often over medium-high heat until liquid has evaporated and meat is lightly browned, about 20 minutes. Add 1/2 cup orange juice, scrape browned bits free, and stir until juice evaporates, about 5 minutes.
3. Add black beans and remaining 1/2 cup orange juice and stir just until beans are hot, about 2 minutes.