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 beans, drained small bunch coriander, chopped 8 taco shells 1 ripe avocado, peeled and sliced ½ iceberg lettuce, finely shredded soured cream, to serve (optional)
16-р анги
15-р анги
14-р анги
13-р анги
12-р анги
11-р анги
10-р анги
9-р анги
8-р анги
7-р анги
6-р анги
5-р анги
4-р анги
3-р анги
2-р анги
1-р анги
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.
Post a Comment