Pork and Black Bean Tacos
with chipotle tomatoes and pickled onion
(Contains Soya, Wheat)
Not included in your delivery
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.
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.
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.
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.
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.
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.