Tex-Mex Pork & Bean Tacos
with Charred Corn Salsa & Sour Cream
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!
The quantities provided above are averages only.
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
Ingredients
½ tin
sweetcorn
½ tin
black beans
(Contains Soy; )
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
(Contains Gluten(Wheat); )
1 tub
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
2 tsp
water
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.