Smoky pork & black bean tortillas
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2 tsp coconut oil
1/2 red onion, chopped
1/2 tsp smoked paprika
1 heaped tsp ground cumin
400g lean pork mince
5 tbsp barbecue sauce
400g chilli black beans
Soft flour tortillas boat shaped
1 ripe avocado, chopped or sliced
Lettuce and cucumber
Heat the oil in a frying pan and gently fry the onion for 5 mins.
Add the paprika and cumin and cook for a minute.
Add the mince and stir until cooked through.
Stir in the passata, barbeque sauce and 4 tbsp stock or water.
Then stir in the chilli black beans and cook for 5 mins.
Fill the tortillas with the meat & bean mix and add avocado, lettuce and cucumber.
Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.