Oven-Ready Pulled Pork & Black Bean Tacos
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Oven-Ready Pulled Pork & Black Bean Tacos

Oven-Ready Pulled Pork & Black Bean Tacos

with Pineapple Salsa & Sour Cream (trays included)

The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! This version comes together in just 20 minutes, with minimal cleanup required thanks to our handy oven-ready aluminum trays. We toss ready-to-heat pulled pork with pineapple juice, black beans, and a bounty of Tex-Mex spices, then bake until steamy. It’s all piled into warm tortillas with sour cream and a savory-sweet pineapple salsa for a truly spec-TACO-lar meal.


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

Total Time20 minutes
Prep Time5 minutes


serving amount

13.4 ounce

Black Beans

10 ounce

Pulled Pork

2 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

1.5 ounce

Tomato Paste

4 ounce


1 unit

Oven-Ready Aluminum Trays

1 unit


¼ ounce


6 unit

Flour Tortillas

(Contains Soy, Wheat)

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery




Nutrition Values

/ per serving
Calories1090 kcal
Fat50 g
Saturated Fat18 g
Carbohydrate109 g
Sugar17 g
Dietary Fiber11 g
Protein50 g
Cholesterol135 mg
Sodium2710 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.


Medium Bowl
Small Bowl
Aluminum Foil


Mix & Warm Filling

• Adjust rack to middle position and preheat oven to 425 degrees. • Drain pineapple, reserving juice in a medium bowl (you’ll use the pineapple in the next step). Stir Southwest Spice, Tex-Mex paste, tomato paste, and 2 TBSP water (4 TBSP for 4 servings) into juice. • Drain and rinse beans; add to bowl with spice mixture. Stir in pulled pork*, breaking meat into smaller pieces with a fork. Season generously with salt and pepper. • Transfer pork and bean filling to aluminum tray (divide between both trays for 4). • Bake on middle rack until warmed through, 15-18 minutes.

Make Salsa

• Meanwhile, wash and dry all produce. • Pick cilantro leaves from stems; tear leaves. Quarter lime. • In a small bowl, combine pineapple, torn cilantro, and juice from half the lime. Season with salt and pepper.

Warm Tortillas

• When pork and bean filling has 5 minutes left in the oven, wrap tortillas in aluminum foil. • Transfer to oven until warmed, 3-5 minutes.

Finish & Serve

• If pork and bean filling is not saucy enough, stir in another 1-2 TBSP water per tray. • Divide tortillas between plates; fill with as much pork and bean filling as you like. Top with sour cream and pineapple salsa. Serve with remaining lime wedges on the side.