Smoky pork & black bean tacos

Smoky pork & black bean tacos

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado

Nutrition and extra info

  • Freeze mince only

Nutrition: per serving

  • kcal592
  • fat29g
  • saturates7g
  • carbs45g
  • sugars12g
  • fibre10g
  • protein38g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 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 bean, drained
  • small bunch coriander, chopped
  • 8 taco shells
  • 1 ripe avocado, peeled and sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ iceberg lettuce, finely shredded
  • soured cream, to serve (optional)


  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Jan, 2013
Delicious. Made this for a dinner party on NYE with some chicken fajitas too, it was great - really sociable as people served themselves and "built" the taco's how they liked them. It was dead easy to make and I got lots of lovely compliments. Will definitely be making it again!
12th Nov, 2012
Fantastic recipe that's become a popular mid-week meal for my family. I'm not a big fan of BBQ sauce so I use 3-4 tbsp. I use kidney beans instead of black beans and omit the coriander (hate it!) Still tastes lovely.
14th Sep, 2012
Easy and delicious
13th Sep, 2012
I made this using a piece of pork shoulder which I had steamed in apple cider in a claypot, chopped it up and added it to the sauce with black beans and corn kernels. I put it in large whole wheat tortillas and gratinated it with cheese, served with Greek yoghurt, avocado and hot salsa. Nice!
12th Sep, 2012
edel i used levi roots one
12th Sep, 2012
i made these with turkey mince and rolled them in tortillas delicious
11th Sep, 2012
Loved the barbecue pork twist on this. Makes quite a lot, which is a good thing as two tacos each isn't very generous, we had twice as many and there was still plenty of the sauce to go round. Served it with a Mexican rice salad from this site.
11th Sep, 2012
Any suggestions as to the best bbq sauce to use here? Or an alternative to a bought sauce?
13th Aug, 2012
Forgot to score
13th Aug, 2012
This was a nice, very easy mid week dish. Or, a good weekend dish when you've had a few drinks and can laugh at each other eating the messy tacos.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.