Smoky Pork & Black Bean Tacos with Avocado & Sour Cream
- Prep time: 25 minutes
- Calories: 592
- 1 of Red Onion
- 1 Tsp of Cumin & Smoked Paprika
- 250 g of Pork Mince
- 1 of Tomato
- 3 Tbsp of Barbeque Sauce
- 100 g of Black Beans
- 1 Small Bunch of Coriander
- 6 of YPI Taco Shell
- 1 of Avocado (small)
- 1 of Baby Cos Lettuce
- 50 g of Sour Cream
Cook Onions & Add Spice:Preheat oven to 180°C. Medium dice 1⁄2 the onion. Medium dice tomato. Slice avocado. Rough chop the cos lettuce. Heat oil in a large pan over medium heat, add the onion and cook for 5 minutes until softened. Sprinkle over the spice mix, 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 3-5 minutes.
Add Diced Tomatoes & BBQ Sauce:Add diced tomato, barbecue 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.
Add Black Beans:In the meantime, drain and rinse the black beans. Add the black beans to the pan, season with salt and pepper and cook for 2 minutes more. Stir in the coriander leaves.
Heat Tacos:Place taco shells on a baking tray and pull stack apart slightly, overlapping edges. Bake 6-7 minutes or until crisp.
You Plate It:Use the pork and bean mix to fill the tacos, top with slices of avocado, roughly chopped cos lettuce and a dollop of sour cream. Enjoy!