Smoky pork & black bean tacos

Contains pork – recipe is for non-Muslims only
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

Nutrition per serving

kcal 592
fat 29g
saturates 7g
carbs 45g
sugars 12g
fibre 10g
protein 38g
salt 1.4g

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
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.