Smoky Pork & Black Bean Tacos with Avocado & Sour Cream

Preheat oven to 180°C. Medium dice the brown onion. Dice tomato. Slice avocado. Rough chop the baby cos lettuce. Roughly chop coriander stems and leaves. Heat oil in a large pan over medium heat, add the onion and cook for 5 minutes until softened. Sprinkle over the cumin & paprika mix (orange packet), then cook for 1 minute more.

Add the pork mince, breaking it up with the back of a wooden spoon. Stir until cooked through, about 3-5 minutes.

Add diced tomato, barbeque sauce and 3 Tbsp water (see tip). Increase the heat and allow the sauce to bubble and reduce until it clings to the meat, about 5 minutes.

Rinse and drain the black beans and add them to the pan. Season with salt and pepper and cook for 2 minutes more. Stir in the coriander leaves.

Heat 9 of the tacos by placing them in the oven for about 5 minutes or in the microwave for 30 seconds. Save the remaining tacos for another use.

Fill tacos with pork and bean mix, top with slices of avocado, roughly chopped cos lettuce and a dollop of sour cream. Enjoy!

Preheat oven to 180°C. Medium dice the brown onion. Dice tomato. Slice avocado. Rough chop the baby cos lettuce. Roughly chop coriander stems and leaves. Heat oil in a large pan over medium heat, add the onion and cook for 5 minutes until softened. Sprinkle over the cumin & paprika mix (orange packet), then cook for 1 minute more.

Add the pork mince, breaking it up with the back of a wooden spoon. Stir until cooked through, about 3-5 minutes.

Add diced tomato, barbeque sauce and 4 Tbsp water (see tip). Increase the heat and allow the sauce to bubble and reduce until it clings to the meat, about 5 minutes.

Rinse and drain the black beans and add them to the pan. Season with salt and pepper and cook for 2 minutes more. Stir in the coriander leaves.

Heat the tacos by placing them in the oven for about 5 minutes or in the microwave for 30 seconds.

Fill tacos with pork and bean mix, top with slices of avocado, roughly chopped cos lettuce and a dollop of sour cream. Enjoy!

Preheat oven to 180°C. Medium dice ¹⁄₂ the brown onion (you will have some leftover). Dice tomato. Slice avocado. Rough chop the baby cos lettuce. Roughly chop coriander stems and leaves. Heat oil in a large pan over medium heat, add the onion and cook for 5 minutes until softened. Sprinkle over the cumin & paprika mix (orange), then cook for 1 minute more.

Add the pork mince, breaking it up with the back of a wooden spoon. Stir until cooked through, about 3-5 minutes.

Add diced tomato, barbeque sauce and 2 Tbsp water (see tip). Increase the heat and allow the sauce to bubble and reduce until it clings to the meat, about 5 minutes.

Rinse and drain the black beans and add them to the pan. Season with salt and pepper and cook for 2 minutes more. Stir in the coriander leaves.

Heat the tacos by placing them in the oven for about 5 minutes or in the microwave for 30 seconds.

Fill tacos with pork and bean mix, top with slices of avocado, roughly chopped cos lettuce and a dollop of sour cream. Enjoy!

Preheat oven to 180°C. Medium dice ¹⁄₂ the brown onion (you will have some leftover). Dice tomato. Slice avocado. Rough chop the baby cos lettuce. Roughly chop coriander stems and leaves. Heat oil in a large pan over medium heat, add the onion and cook for 5 minutes until softened. Sprinkle over the cumin & paprika mix (orange), then cook for 1 minute more.

Add the pork mince, breaking it up with the back of a wooden spoon. Stir until cooked through, about 3-5 minutes.

Add diced tomato, barbeque sauce and 2 Tbsp water (see tip). Increase the heat and allow the sauce to bubble and reduce until it clings to the meat, about 5 minutes.

Rinse and drain the black beans and add them to the pan. Season with salt and pepper and cook for 2 minutes more. Stir in the coriander leaves.

Heat the tacos by placing them in the oven for about 5 minutes or in the microwave for 30 seconds.

Fill tacos with pork and bean mix, top with slices of avocado, roughly chopped cos lettuce and a dollop of sour cream. Enjoy!

Preheat oven to 180°C. Medium dice ¹⁄₂ the brown onion (you will have some leftover). Dice tomato. Slice avocado. Rough chop the baby cos lettuce. Roughly chop coriander stems and leaves. Heat oil in a large pan over medium heat, add the onion and cook for 5 minutes until softened. Sprinkle over the cumin & paprika mix (orange), then cook for 1 minute more.

Add the pork mince, breaking it up with the back of a wooden spoon. Stir until cooked through, about 3-5 minutes.

Add diced tomato, barbeque sauce and 2 Tbsp water (see tip). Increase the heat and allow the sauce to bubble and reduce until it clings to the meat, about 5 minutes.

Rinse and drain the black beans and add them to the pan. Season with salt and pepper and cook for 2 minutes more. Stir in the coriander leaves.

Heat the tacos by placing them in the oven for about 5 minutes or in the microwave for 30 seconds.

Fill tacos with pork and bean mix, top with slices of avocado, roughly chopped cos lettuce and a dollop of sour cream. Enjoy!

Preheat oven to 180°C. Medium dice ¹⁄₂ the brown onion (you will have some leftover). Dice tomato. Slice avocado. Rough chop the baby cos lettuce. Roughly chop coriander stems and leaves. Heat oil in a large pan over medium heat, add the onion and cook for 5 minutes until softened. Sprinkle over the cumin & paprika mix (orange), then cook for 1 minute more.

Add the pork mince, breaking it up with the back of a wooden spoon. Stir until cooked through, about 3-5 minutes.

Add diced tomato, barbeque sauce and 2 Tbsp water (see tip). Increase the heat and allow the sauce to bubble and reduce until it clings to the meat, about 5 minutes.

Rinse and drain the black beans and add them to the pan. Season with salt and pepper and cook for 2 minutes more. Stir in the coriander leaves.

Heat the tacos by placing them in the oven for about 5 minutes or in the microwave for 30 seconds.

Fill tacos with pork and bean mix, top with slices of avocado, roughly chopped cos lettuce and a dollop of sour cream. Enjoy!