Back to recipes
Smoky Pork & Black Bean Tacos

Serves 4

25 min

Smoky Pork & Black Bean Tacos

Recipe GLPR526149e2caa509

0.0(0)
Mexican
Main Course
25 min
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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free accountSign in

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. While preparing the filling, heat the taco shells according to the package instructions.

  7. 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.