Pork Tacos With Black Beans

Per serving: Calories 616; Fat 38 g (Saturated 12 g); Cholesterol 89 mg; Sodium 596 mg; Carbohydrate 39 g; Fiber 6 g; Protein 33 g

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 2 1/2

    tablespoons vegetable oil

  • 2

    cloves garlic, minced

  • 1

    15-ounce can black beans (do not drain)

  • 1/2

    cup shredded mozzarella cheese (about 2 ounces)

  • 1

    pound ground pork

  • 1

    small red onion, finely chopped

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon cayenne pepper

  • Kosher salt

  • 1

    bell pepper (any color), cut into 1/2-inch pieces

  • 1

    zucchini, quartered and cut into 1/2-inch pieces

  • Freshly ground black pepper

  • 12

    corn tortillas, warmed

Directions

Heat 1/2 tablespoon vegetable oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring, until golden, about 1 minute. Add the beans and bring to a simmer. Remove from the heat, sprinkle with the cheese and cover to keep warm. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the pork, the remaining garlic, half of the red onion, the cumin, cayenne and 1/2 teaspoon salt. Cook, stirring, until the pork is browned, about 5 minutes; transfer to a bowl with a slotted spoon. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the bell pepper, zucchini and 1/4 teaspoon salt and cook until crisp-tender, about3 minutes. Return the pork to the skillet; add a splash of water, and salt and pepper to taste. Fill the tortillas with the pork and vegetable mixture. Serve with the beans. Sprinkle with the remaining chopped onion.

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