Tex-Mex Pork and Beans
- 400g pork fillet, diced
- 2 tsp chipotle paste
- 1 tsp ground cumin
- 1 tbsp oil
- 400g red kidney beans in chilli sauce
- 150g tin of sweetcorn, drained
- 1 diced avocado
- Cooked brown rice, to serve
- Chopped coriander, to serve
- Place the chopped pork fillet in a bowl and mix well with the cumin, chipotle paste and some salt and pepper. Heat the oil in a pan and fry the pork for 7 mins, or until browned all over.
- Add the beans and their sauce, the sweetcorn and 100ml water. Cook for 6 mins, or until the pork is cooked through. Stir with the cooked rice and serve with the avocado and some chopped coriander.
20 mins
4 serving