Smoky Pork & Black Bean Tacos with Avocado & Sour Cream

Cook Onions & Add Smoked Paprika:

Preheat oven to 180°C. Medium dice ½ the onion (you will have remainder). Heat oil in a large pan, add the onion and cook for 5 minutes until softened. Sprinkle over the cumin & smoked paprika, then cook for 1 minute more.

Add & Cook Mince:

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

Add Diced Tomatoes & BBQ Sauce:

Stir in ⅓ of the diced tomatoes (you will have remainder), the barbecue sauce, along with 2 tablespoons of water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat, about 5 minutes.

Add Black Beans:

In the meantime, drain and rinse the black beans. Add the black beans, season with salt and pepper and cook for 2 minutes more. Stir in the coriander leaves.

Heat Tacos:

Heat the tacos following the pack instructions.

You Plate It:

Use the pork and bean mix to fill the tacos (3 per person), top with slices of avocado, mixed lettuce and a dollop of sour cream. Enjoy!