Smoky pork & black bean tacos

2013-06-19
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
Mexican pork chili with a smoky barbecued flavor  served in crispy tortilla shells with ripe avocado.
 

Ingredients

  • 2 tsp vegetable oil
  • ½ red onion , chopped
  • 2 tsp each smoked paprika and ground cumin
  • 500g pack lean pork mince
  • 300ml passata
  • 5 tbsp barbecue sauce
  • 400g can black beans , drained
  • Small bunch coriander , chopped
  • 8 taco shells
  • 1 ripe avocado , peeled and sliced
  • ½ iceberg lettuce , finely shredded
  • soured cream , to serve (optional)
 

Method

Step 1

Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.

Step 2

Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.

Step 3

Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

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Nutritional Info

This information is per serving.

  • Calories

    592 k
  • Protein

    38 g
  • Carbohydrate

    45 g
  • Fat

    29 g
  • Saturated fat

    7 g
  • Fibre

    10 g
  • Sugar

    12 g
  • Salt

    1.4 g

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