SALSA VERDE SHREDDED PORK SOFT TACOS 

2 lb. pork shoulder roast
1/2 tsp garlic powder
1/2 tsp. onion powder
1 tsp ground cumin
1 (16 oz.)  salsa Verde sauce
2 cups shredded Monterey Jack cheese
Salt & pepper to taste

8 flour tortillas


Place the pork roast into your Crockpot and sprinkle with garlic powder, onion powder, cumin, and salt & pepper. Pour salsa Verde over the pork.

Cook on low for 6 - 8 hours or high for 4 hours. Shred pork with 2 forks and serve wrapped in flour tortillas with shredded cheese. 

SIMPLE BLACK BEANS AND AVOCADO

1 (15 oz.) can black beans, drained and rinsed
1 avocado, peeled and chopped into small pieces
1 small red pepper, cleaned, ribs removed and cut into small pieces
1/2 tsp. ground cumin
1/2 lime, juiced
1/2 Tbsp. olive oil
salt & pepper

Mix beans, vegetables and cumin together in a medium bowl. Squeeze lime juice and drizzle olive oil. Lightly salt & pepper; stir to combine. Taste and add additional lime juice if necessary.