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Spicy Pork and black beans tacos

These pork and black beans tacos are ideal for parties or midweek suppers using up the leftovers from your Sunday Roast. If you’re cooking the pork from scratch, you can slaw-roast is as a whole with some maple syrup and spices or dice then stir-fry before adding it to the beans. Best served with proper corn tacos - but you can wrap them in tortilla too, if you like.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g pork or leftover rosted pork
  • 1 Tbsp olive oil
  • 1 red onion
  • 1 red chilli
  • 2 cloves of garlic
  • ½ bell pepper
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp dried oregano
  • 1 Tbsp tomato purée
  • 1 tsp chipotle paste
  • 1 tin plum tomatoes
  • 1 tin black beans drained
  • 2 corn of the cob grilled
  • For the Salsa:
  • 1 small bunch of spring onions
  • 2 handful of cherry tomatoes or 2 medium
  • 2 Tbsp olive oil
  • 1 Tbsp chopped coriander leaves
  • Salt & pepper
  • Juice of 1 lime
  • To serve:
  • Ready-made tacos (about 8-12
  • Grated cheese optional
  • Coriander leaves
  • Salad leaves
  • Lime juice

Method
 

  1. Bake/fry/Slow-roast/BBQ the pork, let it cool, then shred. Set aside.
  2. Slice the onion and bell pepper. Chop the garlic and chilli - keep half of the chilli for the salsa. Heat the oil in a large, shallow pan, and gently fry them.
  3. Add the spices, salt & pepper, tomato purée and chipotle paste, stir to coat well, then add the tinned tomatoes. Bring to the boil, then gently simmer for 20 minutes.
  4. Meanwhile, griddle, grill or barbecue the corn of the cobs and using a sharp knife remove the kernels. Put these aside.
  5. When the sauce is velvety, add the beans and corn and cook for a further 10 minutes. You might need to add some water/stock, if the sauce is too thick.
  6. Add the shredded pork and cook for 5 minutes to warm through. Turn off the heat, stir through add the coriander leaves and the lime juice, then cover and rest.
  7. Make the salsa: halve the cherry tomatoes, chop the spring onions & coriander leaves, then mix with the oil and lime juice. Scatter the remaining chilli bits over it and season to taste.
  8. When you’re ready to serve, scatter some salad leaves onto a platter. Warm your tacos in the oven or microwave, then fill them with the pork & bean mixture, topped with some salsa and grated cheese (if liked).
  9. Scatter some coriander leaves on top and squeeze some lime juice all over.
  10. Share them with friends at a party or enjoy them at a family meal.