Smoky pork & black bean tacos

10-30 minutes 2 of 5-a-day 4 servings 600 kcal or less bean chilli cheap chilli con carne dinner party fajitas family fibre fresh ideas healthy choices informal mains mexican chilli quick sharing speedy tapas tex-mex tortillas

N/A

Source

Ingredients

2 tsp vegetable oil

½ red onion, chopped

2 tsp each smoked paprika and ground cumin

500g pack lean pork mince

300ml passata

5 tbsp barbecue sauce

400g can black bean, drained

small bunch coriander, chopped

8 taco shells

1 ripe avocado, peeled and sliced

½ iceberg lettuce, finely shredded

soured cream, to serve (optional)

Method

Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.

Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.

Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.