Smoky Pork and Black Bean Tacos

Smoky Pork and Black Bean Tacos (3)

I’m revisiting an old favourite tonight; beautiful, smoky tacos are just the treat we need on a hump day in a miserable, cold week in February.

I first published this recipe as my Sumptious Smoky Tacos, but firstly, I fancied them again tonight, and secondly, I thought it was about time the recipe got a little makeover.

These tacos have always been extremely popular, and when you taste them, you’ll see why. They have deep, smoky flavours associated with slow cooking but are ready in less than half an hour – what’s not to love?

You can serve the tacos with any mix of sides you like – pile them up! But I served mine with avocado and lettuce (for a bit of health) and soured cream and cheese (because I like them!).

If anyone has the knack of eating tacos with your hands, please let me know! I feel a bit ridiculous eating them with a knife and fork!

This will make enough for 8 tacos and takes 30 minutes max to make.

Smoky Pork and Black Bean Tacos (1)

Smoky Pork and Black Bean Tacos

1 tbsp olive oil

1 red onion

500g lean pork mince

1/2 tsp ground coriander

1/2 tsp ground cumin

2 tsps smoked paprika

380g tin black beans

500g passata

Small bunch chopped coriander

To serve:

1 avocado, peeled and sliced

1 iceburg lettuce, chopped

50g cheddar cheese, grated

50ml soured cream

8 taco shells

1. Heat the oil in a large pan over a medium heat and add the chopped red onion. Sizzle for 2 minutes, then add the pork. Cook until browned, then stir in the cumin, ground coriander and smoked paprika.

2. Stir in the passata and drained black beans, put a lid on your pan and simmer for 20 minutes.

3. Stir in your chopped coriander and season to taste.

4. To serve, arrange the avocado, lettuce, cheese, soured cream and pork on the table with the taco shells and let everyone help themselves!

Smoky Pork and Black Bean Tacos (2)

23 responses to “Smoky Pork and Black Bean Tacos”

  1. Yum this sounds good!
    The trick to eating tacos with your hands is to fill the shell about 3/4 full and tip your head to bite it, never tip the taco 🙂

    1. Yay thank you! I will try this method next time 🙂

  2. These look so incredible. Who doesn’t love a taco? (Hint: nobody.)

    1. And if there’s anyone out these who doesn’t love a taco, I don’t want to meet them!

  3. We have not had tacos in such a long time. Your recipe sounds delicious.

  4. I was just thinking about making some tacos this week and this looks like a great one to try. Thanks!

  5. Delicious taco’s love the filling.

  6. Lovely tacos. In my opinion you can never get enough avocado, sour cream and cheese as a topping!

  7. This looks terrific. She doesn’t like beans, so I’ll serve them alongside for me–but my bigger question is: what’s “passata”? I’m guessing it is an ingredient I can’t find here, as I’ve never seen it; any idea what a reasonable American substitution might be?

    1. Hi! Passata is a sieved tomato sauce – you could use a tin of chopped tomatoes instead but the sauce won’t be as smooth 🙂

  8. Great recipe – I have a similar that that uses a squeeze of fresh orange juice too – it really works with the pork!

  9. This looks so good, will have to try later in the week!

  10. Nice – might do these as burritos as I too have taco eating issues 🙂

  11. These look ridiculously good!

  12. These sound so good! I love anything with that smoky taste, and I love tacos.

  13. These would be just as awesome served in a bowl without the shell if you are paleo-ing it. Guaranteed!

  14. This looks amazing, i would just eat it right out of the pot. Yumm. plz visit and subscribe to my upcoming blog

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.

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