Chalupa

3-lb. Extra Lean Pork Roast
1 lb. Dry Pinto Beans
2 Garlic Cloves, minced
1 Tablespoon Ground Cumin
1 Tablespoon Dried Oregano
2 Tablespoons Chili Powder
1/2 Tablespoon Salt
1 (4 oz.) Can Chopped Green Chilies
Water

In the crockpot, cover the beans with hot water (about ½ an inch above the beans), turn the crockpot to high for 1 hour and then turn it off. Leave to soak over night. In the morning, remove beans (reserving cooking water), and put roast in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients (I've never had to add more water). Cook on high 1 hour, and then on low 6 hours. Remove meat and shred with two forks. Return the meat to the crockpot. Cook on high 1 more hour, or until the beans are tender. Serve over a bed of lettuce. Top with grated cheese, chopped onions, tomatoes, fat free sour cream and low fat tortilla chips for additional points. This meat and bean mixture also makes wonderful burritos. 

Serves: 22 (1/2 Cup Each)
Per Serving: 124 Calories; 3g Fat (18.4% calories from fat); 11g Protein; 14g Carbohydrate; 5g Dietary Fiber; 23mg Cholesterol; 184mg Sodium. Exchanges: 1 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Fat. WWP: 2 (www.AimeesAdventures.com)