1-2 teaspoons olive oil 1 medium red onion, diced 1 cob corn - cut off the cob black beans, rinsed (unless serving beans & rice as side dish) About 4 cups leftover diced pork 1 tsp cumin 1 tsp garlic powder 1 tsp paprika 1 tsp chili powder salt & pepper to taste corn tortillas vegetable oil for frying cilantro, lime, chopped tomato, & shredded cheese to garnish (optional) Guacamole

Heat the olive oil in a skillet, and saute the onions until translucent. Add the diced pork and sprinkle with the seasonings; stir well to coat. Cook for 6-8 minutes on medium heat until thoroughly warmed.

In a separate pan, heat enough vegetable oil to cover the bottom of the pan on medium-high heat. Fry the corn tortillas 1 minute on each side. Drain on paper towels.

Serve with pico de gallo and guacamole.