Recipe: Crispy Pork & Black Bean Tacos
What if we told you this protein-packed meal rivals Taco Bell? These crispy, cheesy, baked tacos are an easy weeknight meal that you’ll want to add to your recipe rotation, just in time for Taco Tuesday!
Crispy Pork and Black Bean Tacos
Serves: 12
Prep Time: 20 minutes
Cook Time: 4 hours 20 minutes
Ingredients
1 kg (or approx 2lb) boneless pork shoulder roast
1 1/2 tbsp chili powder
1/2 tsp salt
1 tbsp brown sugar
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cinnamon
2 tbsp canola oil, divided
1 cup yellow onion, diced
3 cloves of garlic, minced
2 tbsp tomato paste
2 cups cooked black beans
3/4 cup vegetable broth
2 tbsp lime juice
12 - 6” corn tortillas
3/4 cup shredded Monterey Jack cheese
Optional toppings: shredded lettuce, avocado, chopped tomato, sour cream, pickled onion, fresh cilantro
Instructions
Pat the pork dry with paper towels. In a small bowl, whisk together chilli powder, salt, brown sugar, cumin, smoked paprika, oregano, onion powder, garlic powder and cinnamon. Remove 1 tbsp of the spice mixture and set aside. Rub the remaining spices all over the pork.
Heat a large skillet over high heat. Add 1/2 tbsp of oil and sear each side of the pork until all sides are browned. Place the pork in slow cooker and cook for 4-6 hours on high, or 8-10 hours on low.
Meanwhile, wipe out the skillet with paper towel and lower the heat to medium. Add another 1/2 tbsp oil and the onion and sauté until softened, about 3 minutes. Stir in the spice mixture that you set aside, the garlic and the tomato paste until incorporated.
Add the black beans to the skillet, stirring to combine. Add the vegetable broth, and bring the mixture to a simmer. Use the back of a wooden spoon to roughly mash the black beans, cooking until the mixture has thickened slightly. Remove from the heat and stir in the lime juice. Scoop the mixture into a covered container and set aside while the pork cooks.
When the pork is ready, place it on a cutting board and shred with two forks.
Set the oven to broil. Line 2 large baking sheets with parchment paper. Wrap the tortillas in a damp paper towel and microwave them for 30 seconds until pliable.
Assemble the tacos by spreading approximately 2 tbsp of the bean mixture on one half of a tortilla, top with pork and sprinkle with cheese. Fold over the tortilla to make it a half circle. Brush very lightly with a bit of oil and flip so that the cheese side of the taco is down onto the cookie sheet. Lightly brush the other side with oil. Repeat with remaining tortillas.
Bake the tacos in the oven for 15-20 minutes, gently flipping them halfway, until crispy and golden. Remove from the oven and allow the tacos to cool for 2-3 minutes (to get even crispier!) and serve with your favourite toppings.
Recipe and photo credit: Erin Walker
