Smoky pork & black bean tacos

Smoky pork & black bean tacos

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(44 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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
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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
    Avocado

    Avocado

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    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)

Method

  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.

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Comments, questions and tips

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AlexCampbell23's picture
AlexCampbell23
4th May, 2020
4.05
An overall really great recipe. the beef mix has a nice smoky, spicy flavour with the paprika and cumin. the lettuce adds a nice crunch that cuts through the meal. I didn't use the avocado or the soured cream and they were still great. A bit messy to eat but worth a go!
mariabudgen
26th Apr, 2020
5.05
Made these this week after forgetting to defrost the pastry for a chicken pie, and trying to find an alternative dinner to make with some pork mince I had in the fridge! Thankfully we had all the ingredients for this recipe - just used a normal white onion rather than red onion, and chilli kidney beans rather than black beans. We also added a chopped red pepper and some extra chilli power as like a bit of heat. Straight forward and quite quick to make and very tasty. Will make again as an alternative to the usual beef chilli tacos we enjoy. Enjoyed the smokey BBQ flavour.
Ann1ck74's picture
Ann1ck74
15th May, 2019
In Latin America we use what is called “naranja agria” or sour orange. It serves not only to tenderize the meat but it gives it a tangy flavor that is just delicious ! I have only seen these type of oranges in Greece, but here is an easy substitute: juice of 1 orange+juice of half lemon and lime. Mix and add to the mince some 20 min before starting to cook the recipe (I also had some cumin and paprika to the mix) and then follow the recipe...delicioso !!!
danielam20
11th Jul, 2019
In Malta such oranges are also available - they are known as Seville oranges and are quite bitter in taste.
masonchard
6th Apr, 2019
5.05
Great recipe , I use tortilla chips to scoop it up in bitesize mouthfuls rather than in tacos , same taste but easier
kingtwig
7th Dec, 2018
5.05
Very tasty! I crumbled some feta over the top of mine and served it with a Greek side salad. Really enjoyed it :o) Will definitely be making again
DottyLizzy
30th May, 2018
4.05
I made this recipe tonight and we loved it! I did make some changes, after reading the comments and because I just can’t follow a recipe!! I used two onions instead of a half, added 3 chopped peppers and used two tins of kidney beans instead of one time of black beans. We love our spicy food, so I added a heaped teaspoon of chopped chilli. As the bbq sauce I had in the cupboard was a spicy Texas style one, it had a nice heat. I can’t cook many things without garlic, so I addded two heaped teaspoons of chopped garlic. Oh, and as the pasatta was 400g and I had added veggies I chucked it all in and rinsed the box out with 4 tbsp of wine, to replace the water. I think with the addition of some lime juice those were the only changes I made ... did I mention I’m not good at following recipes?!
Carmel321
30th Jan, 2018
5.05
Made this tonight and served with salad,rice and sweet potato fries. My 8 year old daughter who is usually a fussy eater ate it!. I think if you like a kick maybe add 1tsp of chill powder. I will try this next time. Super easy for a weeknight dinner . Will be making again. Thanks for all the comments and ratings it really helps .
Ajshelton16
9th Aug, 2016
5.05
Quick and easy dish to make enjoyed by all the family including my 10 yr old fussy eater Didn't have any black beans so used red kidney beans and served with grated cheese, sour cream and salsa.
little_lady
6th Mar, 2016
5.05
Nice and simple recipe that doesn't require too much preparation for a quick midweek meal. I often use beef instead of pork, as it's cheaper, and also kidney beans instead of black beans, as they don't have these in my local supermarket. I often add a small tin of lentils too to bulk it out and up the fibre intake. These are great as tacos, but such a vesatible recipie that it also tastes great with nachos and guacamole, or even in pitta bread with salad.

Pages

peagirl989
8th Jul, 2013
Would this work with beef mince?
Chris Hall
27th Jul, 2013
I don't see why not. I made this with Quorn mince as one or the dishes to feed 25 as some were vegetarian, it came out really well and the meat eaters didn't notice (the wine helped with that I think)
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