Smoky Pork & Black Bean Tacos

Name: Smoky Pork & Black Bean Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tsp vegetable oil; ½ red onion, chopped; 2 tsp smoked paprika; 2 tsp ground cumin; 500g lean ground pork; 300ml tomato passata; 5 tbsp barbecue sauce; 400g canned black beans, drained; Small bunch fresh coriander, chopped; 8 taco shells; 1 ripe avocado, peeled and sliced; ½ head iceberg lettuce, finely shredded; Soured cream, to serve (optional)

Recipe GLPR526149e2caa509

Mexican

Main Course

25 min

728 cal

Servings: 4

Stovetop

SNAP eligible

Savory ground pork cooked with smoked paprika and cumin, combined with tender black beans in a rich barbecue-tomato sauce. Served in warm taco shells with fresh avocado, crisp lettuce, and a dollop of soured cream for a satisfying Mexican-inspired meal.

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Ingredients

2 tsp vegetable oil

½ red onion, chopped

2 tsp smoked paprika

2 tsp ground cumin

500g lean ground pork

300ml tomato passata

5 tbsp barbecue sauce

400g canned black beans, drained

Small bunch fresh coriander, chopped

8 taco shells

1 ripe avocado, peeled and sliced

½ head iceberg lettuce, finely shredded

Soured cream, to serve (optional)

Directions

Heat the vegetable oil in a large frying pan over medium heat. Add the chopped red onion and cook for 5 minutes, stirring occasionally, until softened and fragrant.
Sprinkle the smoked paprika and ground cumin over the onions and cook for 1 minute more, stirring constantly, until the spices are fragrant and evenly distributed.
Add the ground pork to the pan, breaking it up with the back of a wooden spoon as it cooks. Stir frequently until the pork is completely browned and cooked through, about 5-7 minutes. The internal temperature should reach 160F.
Stir the tomato passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat to medium-high and let the sauce bubble and reduce, stirring occasionally, until it clings to the meat and thickens, about 3-4 minutes.
Add the drained black beans to the pan, season with salt and pepper to taste, and cook for a further 2 minutes, stirring gently. Stir in the chopped fresh coriander.
While preparing the filling, heat the taco shells according to the package instructions.
Divide the pork and black bean mixture evenly among the warm taco shells. Top each taco with avocado slices, shredded iceberg lettuce, and a dollop of soured cream if desired. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This hits all the right marks for a Charlotte weeknight: pork and black beans are budget staples at every major chain, and the total ingredient list avoids any second-stop surprises. The 25-minute claim holds up if you're starting with already-diced pork or ground pork, though browning whole pieces adds 5-10 minutes—budget 30-35 minutes for home prep honesty. The real strength is cost per serving, likely under $2 with grocery-store ground pork, canned black beans, and pantry spices; the weakness is that soured cream and avocado can push the bill up fast if either are out of season or marked up. It reheats poorly (soggy shells, separated toppings), so this is a same-night dish best assembled fresh.