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Ingredients
Method
- 2 tsp sunflower oil
- 1/2 red onion, finely chopped
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 500g pork mince
- 5 tbsp barbecue sauce
- 250ml passata
- 400g black beans (tinned is fine)
- 8 taco shells
- small bunch of fresh coriander, chopped
- 1 sliced avocado
- 1/2 iceberg lettuce, shredded
- In a large frying pan, soften the onion in some oil for about five minutes. Add all the spices, along with plenty of salt and pepper, and cook for a further minute.
- Into the same pan, add your pork mince and cook over a medium heat. Break up the mince with the back of a wooden spoon, until all is cooked through and slightly crispy.
- Pour the passata and the barbecue sauce over the mince and onions, along with about 4 tbsp of water. Heat until bubbling away nicely, and stir until the sauce has reduced considerably, and clings to the meat. Once well reduced, stir in the beans and the coriander and cook for a further two minutes, and heat the taco shells as instructed on the pack.
- To serve, spoon the pork and sauce into the taco shells, and top with sliced avocado and iceberg lettuce. You can also add soured cream and salsa if you wish. Sit back with your mates, pour a glass of wine, and enjoy!
15 mins
4 serving
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