Slimming World Friendly Soft Quorn Tacos With Black Bean Salsa Recipes

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BLACK BEAN TACOS WITH CORN SALSA



Black Bean Tacos with Corn Salsa image

Provided by Kerri Conan

Categories     Bean     Vegetarian     Kid-Friendly     Dinner     Corn     Legume     Bell Pepper     Healthy     Vegan     Tortillas     Chile Pepper     Self     Small Plates

Yield Makes 4 servings

Number Of Ingredients 15

Olive oil cooking spray
2 cloves garlic
2 1/2 cups canned black beans, rinsed and drained
1/4 cup rolled oats
1/4 cup cornmeal
1 tablespoon chili powder
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 small corn tortillas
1 cup corn, thawed if frozen
1 medium red bell pepper, chopped
1 small green chile, diced
2 scallions, chopped
Juice of 2 limes
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 400°F. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, 3/4 teaspoon salt and 1/4 teaspoon black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute. Crumble bean mixture with hands, sprinkle on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes. Stack tortillas and wrap in foil; warm in oven 5 minutes. In a bowl, combine corn, bell pepper, chile, scallions and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro.

SOFT PORK TACOS WITH SPICY BLACK BEANS



Soft Pork Tacos With Spicy Black Beans image

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

1 1/2 cups dried black beans, soaked overnight in cold water and drained (10 1/2 ounces)
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 large jalapeno, seeded and minced
1 medium tomatoes, coarsely chopped
1 teaspoon dried oregano
salt & freshly ground black pepper
3/4 cup low sodium chicken broth
1 head garlic, cloves peeled and thinly sliced
1 medium onion, finely chopped
1 habanero pepper, seeded and minced
1 large serrano chili, seeded and minced
1 bay leaf
1/2 teaspoon ground cumin
salt & freshly ground black pepper
1 (1 lb) pork loin roast, trimmed of excess fat
warm corn tortilla, and
salsa, for serving

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

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