Smoky pork and black bean tacos are a family favourite, and with these you get all of that delicious, smoky flavour in just 30 minutes – perfect for weeknights!
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 green) and soured cream and cheese (because I like them!).
Trust me, you’re going to love these comforting pork and black bean tacos!
Ingredients, Substitutions and Variations
- Olive oil – or you can use vegetable oil.
- Red onion – brown onion would work too, if that’s all you have.
- Pork mince – lean is best to avoid excess oil in the taco sauce – it can get messy!
- Coriander, cumin, smoked paprika – for those delicious, smoky, spicy flavours
- Black beans – use tinned to avoid having to pre prep them.
- Passata – passata works better than chopped tomatoes here for the smoother texture – but you can use chopped tomatoes if you need to.
- Fresh coriander – lifts the dish and brings freshness.
- Avocado, lettuce, cheese, soured cream – optional toppings – mix and match according to your preferences! You could also add jalapeños, guacamole, tomato, spring onions.
- Taco shells – use soft or crunchy, it’s completely down to your personal preference and what you fancy on the night.
Top Tips
- Make ahead The pork and black bean filling can be made ahead and kept in the fridge for a week and the freezer for three months. Just fully defrost and reheat before serving.
- Slow cook If you like, you can make this in a slow cooker. Add all of the filling ingredients (apart from the black beans) to your slow cooker and cook for four hours, then add the black beans and cook for another 30 minutes.
- Serve different ways You could also serve the pork and black bean mix with rice rather than tacos, or with some nachos on the side. It also works well in burritos!
Smoky Pork and Black Bean Tacos
Delicious, smoky pork and black bean tacos with all the flavour of slow cooking and ready in just half an hour!
Ingredients
- 1 tablespoon olive oil
- 1 red onion
- 500 grams lean pork mince
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 teaspoons smoked paprika
- 380 grams tin black beans
- 500 grams passata
- Small bunch chopped coriander
To serve:
- 1 avocado peeled and sliced
- 1 iceburg lettuce chopped
- 50 grams cheddar cheese grated
- 50 ml soured cream
- 8 taco shells
Instructions
- 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.
- Stir in the passata and drained black beans, put a lid on your pan and simmer for 20 minutes.
- Stir in your chopped coriander and season to taste.
- To serve, arrange the avocado, lettuce, cheese, soured cream and pork on the table with the taco shells and let everyone help themselves!
More Mexican style recipes to enjoy:
- The Best Nachos and Dips
- Tomato, Red Pepper and Coriander Soup with Nachos
- Slow Cooker Pulled Chicken Burritos
- Roasted Vegetable Quesadillas
- Tasty Black Bean Quesadillas
- Smoky Halloumi Fajitas
- Chilli Pie
- Chickpea and Courgette Vegetarian Chilli
- 15 Minute Pork and Pineapple Tacos
- 4 Hour Slow Cooked Beef Chilli
This looks amazing, i would just eat it right out of the pot. Yumm. plz visit and subscribe to my upcoming blog http://www.momsrforever.com
These would be just as awesome served in a bowl without the shell if you are paleo-ing it. Guaranteed!
These sound so good! I love anything with that smoky taste, and I love tacos.
These look ridiculously good!
Nice – might do these as burritos as I too have taco eating issues 🙂
This looks so good, will have to try later in the week!
Great recipe – I have a similar that that uses a squeeze of fresh orange juice too – it really works with the pork!
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?
Hi! Passata is a sieved tomato sauce – you could use a tin of chopped tomatoes instead but the sauce won’t be as smooth 🙂
Lovely tacos. In my opinion you can never get enough avocado, sour cream and cheese as a topping!
You’re so right Helen!
Delicious taco’s love the filling.
I was just thinking about making some tacos this week and this looks like a great one to try. Thanks!
Hope you enjoy them Mike!
Sounds YUMMY!!
We have not had tacos in such a long time. Your recipe sounds delicious.
These look so incredible. Who doesn’t love a taco? (Hint: nobody.)
And if there’s anyone out these who doesn’t love a taco, I don’t want to meet them!
Seriously!
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 🙂
Yay thank you! I will try this method next time 🙂