PORK & BLACK BEAN TACOS
If you've got leftover pork from a Sunday roast, give these tasty tacos a try. Serve topped with black beans, avocado and a squeeze of lime
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Take the pork out of the fridge and allow to come to room temperature. Then put in a roasting tin and roast for 15 mins or until completely warmed through.
- Heat a non-stick frying pan over a medium heat. Brush the lime halves with 1 /2 tbsp oil and put them, cut-side down, in the pan. Leave to caramelise for a few mins, then set aside. Add the olive oil to the pan, followed by the cumin seeds and ground cumin, and allow to sizzle. Add half the onion, the garlic and coriander stalks, and season. Cook for 5-8 mins until soft and fragrant.
- Add the black beans and a splash of juice from their can, and cook, stirring, for about 8 mins until thickened. Squeeze in the juice from half a caramelised lime and stir to combine.
- Meanwhile, slice the avocado, squeeze over the juice of half a caramelised lime and season. Char the tortillas in a dry frying pan, or wrap in foil and put in the oven for a few mins to warm through. Serve them topped with the black beans, pork, onion, avocado and coriander leaves, with lime wedges on the side for squeezing over.
Nutrition Facts : Calories 923 calories, Fat 49 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 10 grams sugar, Fiber 16 grams fiber, Protein 46 grams protein, Sodium 1.8 milligram of sodium
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
BLACK BEAN TACOS
Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.
Provided by Courtney LeClaire
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
- Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g
BLACK BEAN PORK BURRITOS
Tender pork pieces are wrapped in soft tortillas and topped with a flavorful salsa. This simple dish from Fiona Seels and Jason Martinek of Pittsburgh, Pennsylvania has a refreshing hint of lime.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Seal bag and turn to coat; refrigerate for at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. Drain and discard marinade. In a large nonstick skillet, saute pork for 5-6 minutes or until no longer pink; drain. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with about 1/2 cup pork and 1/4 cup salsa; top with 1/2 cup rice mixture and 1/4 cup black beans. Fold sides and ends over filling. Serve with remaining salsa.
Nutrition Facts : Calories 690 calories, Fat 23g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 1586mg sodium, Carbohydrate 83g carbohydrate (11g sugars, Fiber 7g fiber), Protein 36g protein.
SOFT PORK TACOS WITH SPICY BLACK BEANS
Make and share this Soft Pork Tacos With Spicy Black Beans recipe from Food.com.
Provided by dicentra
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE THE BEANS: In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
- In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes.
- Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
- MEANWHILE, COOK THE PORK: Preheat the oven to 300. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and » teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole.
- Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
- Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.
Nutrition Facts : Calories 585.9, Fat 16, SaturatedFat 4.8, Cholesterol 91.9, Sodium 90.9, Carbohydrate 60.2, Fiber 13.1, Sugar 5.8, Protein 51.4
CROCK POT SHREDDED PORK & BLACK BEAN TACOS
A different twist on traditional tacos and a great way to sneak veggies into your kid's diet. This mixture may also be served over pasta or brown rice rather than using tortillas.
Provided by LARavenscroft
Categories < 30 Mins
Time 19m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Fry bacon until crisp. Drain, crumble and set aside.
- Add all remaining ingredients except pork, bacon and black beans to crock pot and stir well.
- Stir in pork and bacon.
- Cover and cook on high 4 hours or until pork is done.
- Break up pieces of pork with a fork or a potato masher.
- Reduce heat to low.
- Add drained black beans and continue to cook on high for 30 minutes.
- Serve with flour or corn shells, guacamole, sour cream, cheese, and salsa.
Nutrition Facts : Calories 340.2, Fat 17.1, SaturatedFat 5.7, Cholesterol 57.9, Sodium 784, Carbohydrate 23, Fiber 7.6, Sugar 1.6, Protein 24.1
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EASY GROUND PORK TACOS WITH BLACK BEANS - UMAMI GIRL
From umamigirl.com
Reviews 88Calories 413 per servingCategory Sandwiches
- Warm the olive oil over medium-high heat in a 12-inch nonstick skillet. Add shallot and garlic and cook, stirring frequently, until beginning to soften, about a minute. Stir pork into skillet, breaking up with a spatula into small pieces, and continue cooking for a few minutes until lightly browned. Add beans, tomatoes (along with all their juices), salt, chili powder, cumin, paprika, oregano and cayenne to skillet and stir to combine. Reduce heat to medium-low and simmer for five minutes.
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2/5 (651)Total Time 3 hrsServings 4
- In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
- In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
- Preheat the oven to 300°. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and 1/2 teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
- Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.
PORK-AND-BLACK BEAN TACOS RECIPE | MYRECIPES
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- Slice pork thinly. Fill taco shells with mashed sweet potatoes, sprout mixture, pork, and red onion. Serve with sour cream and lime wedges.
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