Smoky Pork & Black Bean Tacos with Avocado & Sour Cream
  • Prep time: 25 minutes
  • Calories: 592
This smoky-pork and black bean taco recipe is easy and delicious. It’s the perfect 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 combine black beans with the flavours of smoked paprika, cumin and barbeque sauce.
  • 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 12 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!