Smoky Pork & Black Bean Tacos
Enjoy a mouthwatering Tex-Mex feast with these delicious pork and black bean tacos. The savory aroma of smoked paprika and cumin fills the air as you cook the lean pork mince with flavorful spices. The rich combination of passata and barbecue sauce creates a saucy delight that clings perfectly to the meat, while the addition of black beans brings a hearty texture to the dish. Fill your crispy taco shells with this savory mixture, and top them with creamy avocado slices, crisp shredded lettuce, and a dollop of soured cream for a satisfying and flavorful meal.
— Constant Cookbook
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)
Instructions
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 592 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 1.4 milligram of sodium
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