Mexican Black Bean & Pork Lettuce Wraps

In a slow cooker, whisk together apple juice, chili powder, cumin, oregano, brown sugar, garlic powder, cayenne and black pepper. Add pork tenderloin and sliced red onion. Heat on low for 6-8 hours, until cooked through and pork is shreddable.

Shred pork in slow cooker, then fold in black beans. Continue to heat on low for 30 minutes, until heated through.

For the mango salsa, combine all ingredients in a small bowl and place in the refrigerator for 30 minutes prior to serving.

To assemble the wraps, spoon 1/4 cup bean, onion and pork mixture into the center of each butter lettuce leaf. Top with mango salsa and eat like a taco!

Nutrition info per 2 wraps: 280 calories, 3 g fat, 28 g protein, 33 g carbohydrates, 9 g fiber