Cumin-Spiced Pork & Onion Tacos

Name: Cumin-Spiced Pork & Onion Tacos with Spiced Smashed Beans plus Pico de Gallo
Total time: 30 min
Yield: 2
Cuisine: Central America
Ingredients: 1 unit Onion; 1 unit Lime; 2 unit Scallions; 1 unit Tomato; 1 teaspoon Cumin; 1 tablespoon Fajita Spice Blend; 1 unit Black Beans; 10 ounce Pork Chops; 6 unit Flour Tortillas; Salt; Pepper; Cooking Oil

with Spiced Smashed Beans plus Pico de Gallo

Sara HeilmanPublished on May 19, 2025

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Bursting with bold flavors, these hearty weeknight tacos are sure to be a hit with everyone at the table. Thinly sliced pork is dusted with cumin, seared with onions, then layered onto tortillas with smashed seasoned black beans. A fresh, homemade pico de gallo adds brightness, and a sprinkle of scallion greens finishes off these tacos with a fresh crunch.

Tags:

Protein Smart

•Easy Prep

Allergens:

Soja

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Onion

1 unit

Lime

2 unit

Scallions

1 unit

Tomato

1 teaspoon

Cumin

1 tablespoon

Fajita Spice Blend

1 unit

Black Beans

10 ounce

Pork Chops

6 unit

Flour Tortillas

(Contains: Soja, Gluten)

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories810 kcal

Fat30 g

Saturated Fat10 g

Carbohydrate84 g

Sugar12 g

Dietary Fiber10 g

Protein43 g

Cholesterol85 mg

Sodium1290 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Paper Towel

•Large Pan

•Small pot

•Potato Masher

Instructions

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Quarter lime. Trim, halve, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Drain and rinse beans. • In a small bowl, combine scallion whites, tomato, juice from two lime wedges (four wedges for 4), and a pinch of salt and pepper. Set aside until ready to serve.

• Pat pork* dry with paper towels; thinly slice crosswise into strips. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sliced onion; season with salt, pepper, and as much cumin as you like (we used ½ tsp; 1 tsp for 4 servings). Cook, stirring occasionally, until pork is cooked through and onion has softened, 4-6 minutes.

• While pork and onion cook, heat a large drizzle of oil in a small pot over medium-high heat. Add minced onion, Fajita Spice Blend, and a pinch of salt; cook, stirring constantly, until fragrant, 30 seconds. • Stir in beans and ⅓ cup water (⅔ cup for 4 servings). Bring to a boil, then reduce to a low simmer. Using a potato masher, mash about half the beans. Cook, stirring occasionally, until creamy and thickened, 3-5 minutes. Taste and season with salt and pepper if desired.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with smashed beans, pork mixture, and pico de gallo. Sprinkle with scallion greens and serve.

Pork is fully cooked when internal temperature reaches 145°.