Name: Pork Tacos With Black Beans
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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.