Pork & black bean tacos

Pork & black bean tacos

By Rosie Birkett
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Prep: 15 mins Cook: 20 mins

Easy

Serves 2

If you've got leftover pork from a Sunday roast, give these tasty tacos a try. Serve topped with black beans, avocado and a squeeze of lime

Nutrition and extra info

Nutrition: per serving

  • kcal923
  • fat49g
  • saturates12g
  • carbs65g
  • sugars10g
  • fibre16g
  • protein46g
  • salt1.8g
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Ingredients

  • 200g leftover pork, cut into strips
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 limes, halved
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp cumin seeds
  • 2 small red onions, finely chopped
  • 2 garlic cloves, crushed
  • ½ small pack coriander, leaves picked and stalks finely chopped
  • 400g can black beans, drained (reserve the juice)
  • 1 avocado
    Avocado

    Avocado

    av-oh-car-doh

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

  • 4 corn tortillas
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

Method

  1. Heat oven to 160C/140C fan/gas 3. Take the pork out of the fridge and allow to come to room temperature. Then put in a roasting tin and roast for 15 mins or until completely warmed through.

  2. Heat a non-stick frying pan over a medium heat. Brush the lime halves with 1 /2 tbsp oil and put them, cut-side down, in the pan. Leave to caramelise for a few mins, then set aside. Add the olive oil to the pan, followed by the cumin seeds and ground cumin, and allow to sizzle. Add half the onion, the garlic and coriander stalks, and season. Cook for 5-8 mins until soft and fragrant.

  3. Add the black beans and a splash of juice from their can, and cook, stirring, for about 8 mins until thickened. Squeeze in the juice from half a caramelised lime and stir to combine.

  4. Meanwhile, slice the avocado, squeeze over the juice of half a caramelised lime and season. Char the tortillas in a dry frying pan, or wrap in foil and put in the oven for a few mins to warm through. Serve them topped with the black beans, pork, onion, avocado and coriander leaves, with lime wedges on the side for squeezing over.

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