recipes
Smokey bacon and black bean tacos with avocado and sour cream
Ingredients
- 1 tbsp vegetable oil
- ½ red onion, chopped
- 100g diced pancetta
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 400g lean pork mince
- 300ml tomato passata
- 3 tbsp barbecue sauce
- 400g can black beans, drained
- Small bunch coriander, chopped
- 1 ripe avocado, peeled and sliced
- Few mixed salad leaves
- Soured cream for serving (Discovery)
- 8 taco shells (Discovery)
Method
Heat the oil in a large frying pan, add the onion and cook for 3 minutes until softened. Add the diced pancetta and cook for a further 3 minutes or until the pancetta is browned around the edges. Sprinkle over the spices and add the mince to the pan, breaking it up with the back of a wooden spoon until browned . Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 minutes. Remove off the heat and then stir in the coriander. Heat the tacos in the oven till warm and fill with the pork and bean mix. Top with slices of avocado, mixed salad leaves and a dollop of soured cream.
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