Pork-And-Black Bean Tacos

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1 1/2 cups leftover pork tenderloin

1 cup black beans, rinsed and drained

1/2 teaspoon olive oil

1 cup leftover cooked Brussels sprouts

1 teaspoon minced garlic

1 tablespoon cider vinegar

1 cup leftover mashed sweet potatoes, heated

1 teaspoon finely chopped chipotle chiles in adobo sauce

8 corn taco shells

1/4 cup sliced red onion

1/4 cup reduced-fat sour cream

2 limes, cut into wedges

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