Mexican recipe for 4 people, takes only 15 mins; recipe has vegetable oil, red onion, ground cumin, pork mince, passata, barbecue sauce, black bean, coriander, taco, avocado, iceberg lettuce and soured cream.
Smoky pork & black bean tacos
Course: Mexican
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: small bunch coriander, chopped
- Vegetable Oil: 2 tsp vegetable oil
- Red Onion: 1/2 red onion, chopped
- Soured Cream: soured cream, to serve (optional)
- Black Bean: 400g can black bean, drained
- Ground Cumin: 2 tsp each smoked paprika and ground cumin
- Iceberg Lettuce: 1/2 iceberg lettuce, finely shredded
- Passata: 300ml passata
- Avocado: 1 ripe avocado, peeled and sliced
- Taco: 8 taco shells
- Pork Mince: 500g pack lean pork mince
- Barbecue Sauce: 5 tbsp barbecue sauce
Directions
- 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.
