Smoky pork & black bean tacos

Dairy Free
Health score
24%
Smoky pork & black bean tacos
25 min.
4
758kcal

Suggestions


If you’re looking for a vibrant and satisfying meal that’s packed with flavor but also completely dairy-free, our Smoky Pork & Black Bean Tacos are the perfect choice! Imagine savoring a succulent filling of tender lean pork mince, richly seasoned with smokey paprika and cumin, all wrapped up in crispy taco shells. This dish is not just about taste; it's a celebration of textures and aromas that will tantalize your taste buds.

Cooking these tacos is a breeze and can be ready in just 25 minutes, making it an ideal option for lunch, dinner, or any time you need a quick meal that doesn’t skimp on flavor. With the smoky undertones from the spices, the sweetness of the BBQ sauce, and the wholesome goodness of black beans, each bite offers a delightful sensation. The addition of fresh avocado and shredded iceberg lettuce contributes a refreshing crunch, bringing your meal to a whole new level.

Whether you’re entertaining guests or simply treating yourself to a cozy night in, these Smoky Pork & Black Bean Tacos are sure to impress. Plus, they cater to various dietary preferences, ensuring everyone can enjoy them. So gather your ingredients and dive into a delicious taco experience that transports you to a fiesta of flavors!

Ingredients

  • tsp vegetable oil 
  • 0.5  onion red chopped
  • tsp ground cumin smoked
  • 500 ground pork lean
  • 300 ml passata 
  • tbsp barbecue sauce 
  • 400 black bean garlic sauce drained canned
  • small bunch cilantro leaves chopped
  •  taco shells 
  •  avocado ripe peeled sliced
  • 0.5  lettuce shredded finely

Equipment

  • frying pan
  • wooden spoon

Directions

  1. Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened.
  2. Sprinkle over the spices and cook for 1 min more.
  3. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
  4. 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.
  5. Add the beans, season and cook for a further 2 mins, then stir in the coriander.
  6. Heat the tacos following pack instructions.
  7. 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

Calories758kcal
Protein18.07%
Fat52.61%
Carbs29.32%

Properties

Glycemic Index
51
Glycemic Load
10.33
Inflammation Score
-8
Nutrition Score
28.689565451249%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Apigenin
0.09mg
Luteolin
0.02mg
Isorhamnetin
0.69mg
Kaempferol
0.25mg
Myricetin
0.04mg
Quercetin
8.07mg

Nutrients percent of daily need

Calories:757.66kcal
37.88%
Fat:44.86g
69.01%
Saturated Fat:13.02g
81.38%
Carbohydrates:56.25g
18.75%
Net Carbohydrates:42.67g
15.52%
Sugar:24.95g
27.73%
Cholesterol:90mg
30%
Sodium:405.23mg
17.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.67g
69.35%
Vitamin B1:1.07mg
71.12%
Fiber:13.59g
54.34%
Selenium:33.14µg
47.34%
Vitamin B6:0.82mg
41.23%
Vitamin B3:8.2mg
41.01%
Vitamin K:42.38µg
40.36%
Phosphorus:360.16mg
36.02%
Iron:6.38mg
35.45%
Potassium:1198.49mg
34.24%
Vitamin B2:0.48mg
28.27%
Zinc:3.96mg
26.41%
Manganese:0.53mg
26.26%
Folate:96.15µg
24.04%
Copper:0.46mg
22.85%
Magnesium:89.5mg
22.38%
Vitamin E:3.33mg
22.19%
Vitamin C:17.95mg
21.76%
Vitamin A:1024.14IU
20.48%
Vitamin B5:2.01mg
20.06%
Vitamin B12:0.88µg
14.58%
Calcium:94.75mg
9.47%