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Tex-Mex Pork & Bean Tacos

Tex-Mex Pork & Bean Tacos

with Charred Corn Salsa & Sour Cream

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Get ready for a handheld feast of Mexican delights! Tender pork plus mild spices get a helping of beans, corn salsa and cooling sour cream for these family-friendly tacos worth talking about!

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

½ tin

sweetcorn

½ tin

black beans

2 clove

garlic

2 unit

tomato

1 bag

coriander

1 unit

lime

1 unit

cos lettuce

1 packet

pork mince

1.5 sachet

Tex-Mex spice blend

½ tin

crushed & sieved tomatoes

1 tub

BBQ sauce

12 unit

mini flour tortillas

(ContainsGluten)

1 tub

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

2 tsp

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2990 kJ
Fat32 g
of which saturates12.8 g
Carbohydrate60.7 g
of which sugars12.7 g
Dietary Fibre0 g
Protein39.7 g
Cholesterol0 mg
Sodium1290 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Strainer
Large Non-Stick Pan
Medium Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Drain the sweetcorn (see ingredients list). Drain and rinse 1/2 tin black beans. Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander. Cut the lime into wedges. Shred the cos lettuce.

2

Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 3-4 minutes. Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the kernels are jumping out.

3

Return the frying pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes.

4

Reduce the heat to medium-high and add the garlic to the pork. Cook until fragrant, 1 minute. Add 1 1/2 sachets of Tex-Mex Spice blend, the black beans and salt and stir to coat. Add the crushed & sieved tomates (see ingredients list), BBQ sauce and water and mix well. Cook, stirring, until heated through, 1-2 minutes. Season to taste with salt and pepper.

5

Just before serving, add the tomato and coriander to the bowl with the corn. TIP: Reserve the coriander for the adult portions if you like! Drizzle with olive oil and a good squeeze of lime juice. Toss to combine and season to taste with salt and pepper. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

Take everything to the table. Build your tacos by adding a helping of cos lettuce to the base of a tortilla. Add the Mexican BBQ pork and bean mix and avocado slices. Top with a dollop of the sour cream and the charred corn salsa. Serve with the remaining lime wedges.