Pork and Black Bean Tacos
with Pickled Red Onion, Chipotle Tomatoes and Lettuce
Looking for a quick and tasty midweek dinner option? Try cooking up our Pork and Black Bean Tacos in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
125
Baby Plum Tomatoes
1
Baby Gem Lettuce
1
Black Beans
½
Lime
240
Pork Mince
30
Tomato Puree
20
Chipotle Paste
10
Chicken Stock Paste
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C.
b) Halve and very thinly slice the red onion. Put half into a small bowl. Halve the tomatoes and pop them into another small bowl.
c) Trim the baby gem, halve lengthways, then thinly slice widthways.
d) Drain and rinse the black beans in a sieve.
a) Halve the lime and juice one half into the bowl with the sliced red onion.
b) Add a pinch of salt and sugar, stir well and set aside.
c) Cut the remaining lime half into wedges.
a) Heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the pork mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.
b) Once browned, drain and discard any excess fat. Add the remaining onion and cook, stirring until slightly softened, 2-3 mins.
c) Add the tomato puree and three quarters of the chipotle paste (add less if you don't like heat). Cook, stirring, for 1 min.
a) Add the chicken stock paste and water (see ingredients for amount). Stir in the black beans and use a masher to gently crush them.
b) Season with salt and pepper, stir together and bring to a simmer.
c) Cook until thickened, 5-6 mins.
a) Meanwhile, add the remaining chipotle paste into the bowl with the halved tomatoes (add less if you don't like heat).
b) Add a drizzle of olive oil, season with salt and pepper and mix well.
c) Once the pork is nearly ready, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
a) Reheat the pork mixture until piping hot. TIP: Add a splash more water if it looks dry. Taste and season with salt and pepper if needed.
b) Divide the tortillas between plates. Serve by adding as much of the pork and black bean mixture, sliced lettuce and chipotle tomatoes as you’d like to each tortilla.
c) Finish the tacos with the pickled red onion and serve with the lime wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!
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