Pork & Bean Taco
With Black Beans & Sweet Potato Wedges
- Milk
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
Ingredients
2 unit(s)
Sweet Potato
20 grams
Chipotle Paste
1 unit(s)
Lime
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 carton(s)
Black Beans
1 unit(s)
Bell Pepper
30 grams
Mature Cheddar Cheese
(Contains: Milk)
120 grams
British Pork Mince
10 grams
Chicken Stock Paste
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
50 milliliter(s)
Water for the Beans
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray in a single layer. Drizzle with oil and half the chipotle paste then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, roughly chop the coriander (stalks and all). Zest and halve the lime. Pop the soured cream (see ingredients for amount) into a small bowl along with the lime zest and squeeze half the juice. Mix well, season to taste and set aside. Drain and rinse the black beans in a sieve. Crush half the beans in a bowl with the back of a fork or potato masher. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Grate the cheddar.
When the sweet potatoes have been cooking for 10 minutes. Heat a large frying pan on a medium high heat. When hot, add the red pepper and pork mince. Break the mince up with a spoon and stir fry until golden brown and starting to crisp, 5-6 mins.
Once the meat has browned, pop the black beans into the pan along with the water (see ingredients for amount), chicken stock paste and remaining chipotle. Bring to the boil and allow to simmer uncovered until thickened slightly, 3-4 mins. Taste and season with salt and pepper. Add a splash of water if the mixture is a little dry.
Once the sweet potato wedges are nearly ready, pop the tortillas on the middle shelf of your oven until warmed through, 2-3 mins.
Share the tortillas between you plates and spoon in the pork and bean mix. Top with the grated cheddar followed by the lime soured cream. Sprinkle over the coriander and serve the wedges alongside. Enjoy!
