Smoky Pork Black Bean Tacos Recipes

Steps:

• 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.

Steps:

• Heat oven to 160C/140C fan/gas 3. Take the pork out of the fridge and allow to come to room temperature. Then put in a roasting tin and roast for 15 mins or until completely warmed through.
• Heat a non-stick frying pan over a medium heat. Brush the lime halves with 1 /2 tbsp oil and put them, cut-side down, in the pan. Leave to caramelise for a few mins, then set aside. Add the olive oil to the pan, followed by the cumin seeds and ground cumin, and allow to sizzle. Add half the onion, the garlic and coriander stalks, and season. Cook for 5-8 mins until soft and fragrant.
• Add the black beans and a splash of juice from their can, and cook, stirring, for about 8 mins until thickened. Squeeze in the juice from half a caramelised lime and stir to combine.
• Meanwhile, slice the avocado, squeeze over the juice of half a caramelised lime and season. Char the tortillas in a dry frying pan, or wrap in foil and put in the oven for a few mins to warm through. Serve them topped with the black beans, pork, onion, avocado and coriander leaves, with lime wedges on the side for squeezing over.

Steps:

• Prick the aubergines all over with a fork, then set over a medium gas flame (or on the coals of a barbecue or under the grill) and cook, turning occasionally with tongs, until blackened and collapsing, about 20-25 mins. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. Try to remove most of the skin, but don't worry if a few flecks remain.
• Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start to sizzle, add the onion and garlic. Fry for about 5 mins until fragrant but not coloured, then stir in the tomato purée and cook it down for a couple of mins.
• Add the tomatoes and dried oregano, and cook for a few mins more until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar, and cook, stirring, for 1 min, then tip in the cans of black beans, one drained and one still with its liquid. Squeeze over a little of the lime juice and cook for 5 mins until reduced and bubbling, then transfer to the oven and roast for 15-20 mins until deep, dark and fully reduced.
• Season with more lime juice, if you like, and spoon the aubergine mixture into the warm tortillas with the coriander, crumbled feta, lettuce and pink pickled onions to serve