Pork and Black Bean Tacos

Pork and Black Bean Tacos

with Pickled Red Onion, Chipotle Tomatoes and Lettuce

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Our warm taco tortillas are piled high with pork mince and served in the traditional way with crushed black beans. The flavours in this dish are balanced out brilliantly with red onion, fresh baby plum tomatoes, chipotle paste and a squeeze of lime. A great thing to make for your next ‘Taco Tuesday’ or to share with friends over the weekend, this recipe will bring the warm Mexican sunshine straight to your kitchen.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Black Beans

½ unit(s)


120 grams

Pork Mince

1 unit(s)

Chipotle Paste

½ unit(s)

Tomato Puree

1 unit(s)

Chicken Stock Powder


6 unit(s)

Soft Shell Taco


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2391 kJ
Energy (kcal)572 kcal
Fat12.0 g
of which saturates4.0 g
Carbohydrate78 g
of which sugars14.0 g
Dietary Fiber4 g
Protein31 g
Salt2.54 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C.Halve and very thinly slice the red onion and pop half of it into a small bowl.Halve the tomatoes and pop them into another small bowl.Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Drain and rinse the black beans in a sieve. Halve the lime.


Add half the lime juice to the bowl with the sliced red onion with a pinch of salt and sugar. Stir well and set aside. Cut the remaining lime into wedges.


Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks.Once browned, add the remaining onion and cook, stirring, until softened slightly, 2-3 mins. Add three quarters of the chipotle paste and the tomato puree and cook, stirring, for 1 minute.


Add the water (see ingredients for amounts) and chicken stock powder, stir to dissolve the stock powder. Stir in the black beans and use a masher to gently crush them. Season with salt and pepper, stir together and bring to a simmer. Cook until thickened, 5-6 mins


Meanwhile, pop the remaining chipotle paste into the bowl with the halved tomatoes. Add a drizzle of olive oil, season with salt and pepper and mix well. Once the pork is nearly ready, pop the tacos onto a baking tray and bake on the top shelf of your oven until warmed through, 2-3 mins.


Reheat the pork mixture until piping hot. Tip: Add a splashmore water if dry!Taste and season with salt and pepper if you like. Divide the tacos between plates and spoon over the pork and black bean mixture. Top with the sliced lettuce then spoon over the chipotle tomatoes and finish with the pickled red onion. Serve with the lime wedges alongside. Enjoy!