Smoky pork & black bean tacos
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
- Prep: 10 mins
Cook: 15 mins
- Serves 4
- Easy
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)
Method
-
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.
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