Smoky pork & black bean tacos
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
- 2 tsp vegetable oil
- ½ red onionchopped
- 2 tsp each smoked paprika and ground cumin
- 500g pack lean pork mince
- 300ml passata
- 5 tbsp barbecue sauce
- 400g can black beandrained
- small bunch corianderchopped
- 8 tacoshells
- 1 ripe avocadopeeled and sliced
- ½ iceberg lettucefinely shredded
- soured creamto serve (optional)
Nutrition: per serving
- kcal592
- fat29g
- saturates7g
- carbs45g
- sugars12g
- fibre10g
- protein38g
- salt1.4glow
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.