Smoky Pork & Black Bean Tacos with Avocado & Sour Cream
This smoky-pork and black bean taco recipe is easy and delicious. It’s the perfect midweek dish and is so much better than shop bought taco kits! Black beans are a superfood high in molybdenum, folate, and fibre. For this recipe you will combine black beans with the flavours of smoked paprika, cumin and barbeque sauce. Share the moment you plate it #youplateit #nomorewhatsfordinner
Ingredients
- 1 Red Onion
- 1 Teaspoons of Cumin & Smoked Paprika
- 250 Grams of Pork Mince
- 1 400 Gram Pack of Diced Tomatoes
- 3 Tablespoons of Barbeque Sauce
- 1 400 Gram Pack of Black Beans
- 1 Small Bunch of Coriander
- 1 12 Pack of Taco Shells
- 1 Avocado (small)
- 1 75 Gram Pack of Mixed Lettuce
- 50 Grams of Sour Cream
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
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!
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