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Pork and Black Bean Tacos

with chipotle tomatoes and pickled onion

Tags:
Dairy Free
Quick
Spicy
Allergens:
Soya
Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

2 unit(s)

Tomato

40 grams

Salad Leaves

1 pack(s)

Black Beans

1 unit(s)

Lime

250 grams

Pork Mince

1 sachet(s)

Chipotle Paste

(Contains Soya, Wheat)

1 tin(s)

Tomato Paste

1 sachet(s)

Chicken Stock

8 unit(s)

Tortilla

(Contains Wheat)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Pepper

to taste

Salt

to taste

Sugar

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Nutrition Values

Energy (kJ)3389 kJ
Energy (kcal)810 kcal
Fat25 g
of which saturates10.7 g
Carbohydrate90.2 g
of which sugars16.3 g
Dietary Fiber17.5 g
Protein45.5 g
Cholesterol0 mg
Salt4.19 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Halve, peel and thinly slice the onion. Halve the tomatoes. Drain and rinse the black beans in a sieve. Cut the lime into wedges.

2

Add half the onion to a bowl. Add the juice of half the lime to the bowl with 1/4tsp salt and sugar (both double for 4p). Stir well and set aside. 

3

Heat a large pan on medium-high heat (no oil). Once hot, add the mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle. Once browned, add the remaining onion and cook, stirring, until softened slightly, 2-3 mins. Add the tomato paste and 3/4 chipotle paste. Cook, stirring, for 1 minute.

4

Add 100ml water (double for 4p) to the pan with the chicken stock and stir to disolve. Stir in the black beans and use a masher to gently crush them. Season to taste with salt and pepper. Bring to a simmer and cook until thickened, 5-6 mins.

5

Meanwhile, pop the remaining chipotle paste into a bowl with the tomatoes. Add a drizzle of olive oil, season with salt and pepper and mix well. Once the pork is nearly ready, pop the tortillas into the oven to warm, 1-2 mins.

6

Reheat the pork mixture until piping hot. TIP: Add a splash more water if dry! Divide the warmed tortilla between plates and spoon over the pork and black bean mixture. Top with the salad leaves then spoon over the chipotle tomatoes and finish with the pickled red onion. Serve with the lime wedges alongside.