Pork Tacos With Black Beans

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Fill the tortillas with the pork and vegetable mixture. Serve with the beans. Sprinkle with the remaining chopped onion.

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