Pork Tacos With Black Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 616 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 89 milligrams
- Sodium
- 596 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 6 grams
- Protein
- 33 grams
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.