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.

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.

Preparation time: 10 mins

Created by: admin