Smoky pork & black bean tacos

Smoky pork & black bean tacos

  • Rating: 5 out of 5.47 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze mince only)
Nutrition: per serving
HighlightNutrientUnit
kcal592
fat29g
saturates7g
carbs45g
sugars12g
fibre10g
protein38g
low insalt1.4g
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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 bean, 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.

Goes well with

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    Rating: 5 out of 5.47 ratings
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