Pork tacos with black beans and salsa recipe

Method

1. Heat the oil in a frying pan over a medium-high heat and add the pork mince, breaking it up with a wooden spoon. Cook, stirring regularly, for 6-8 mins until the moisture has evaporated and the pork is turning golden brown. Reduce the heat to medium, then add the onion; cook for 3-4 mins until starting to soften.
2. Add the garlic, fajita seasoning and half the chilli and cook for 2 mins. Add the black beans with 300ml water; season. Bring to a simmer, then cook over low-medium heat for 10-12 mins until the sauce has thickened. Preheat the oven to gas 4, 180°C, fan 160°C.
3. Meanwhile, mix the tomatoes, lime juice, parsley and remaining chilli in a bowl; set aside. Heat the taco shells to pack instructions.
4. Stir the lime zest through the pork mixture, and season to taste. To serve, divide among the taco shells and spoon over the salsa.

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• Freezing and defrosting guidelines

  Freeze pork mixture only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.