Pulled Pork Tacos

Name: Pulled Pork Tacos with Black Bean Salsa and Cheddar Cheese
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit Lime; 1 unit Red Onion; 1 unit Jalapeño; 2 unit Roma Tomato; 2 tablespoon Southwest Spice Blend; 20 ounce Pulled Pork; 31 ounce Black Beans; 12 unit Flour Tortillas; 8 tablespoon Sour Cream; 1 cup Cheddar Cheese; 2 tablespoon Vegetable Oil; Salt; Pepper

with Black Bean Salsa and Cheddar Cheese

Recipe Development TeamPublished on January 08, 2018

Get Free Steak + 10 Free Meals

We know that taco time is a moment you want to relish and savor—is there anything more satisfying than cradling the tortilla in your hands, contemplating all the tasty toppings, and reaching in for a big juicy bite? Not really. But reaching taco bliss shouldn’t be a complicated affair—making them is all about the ándale, ándale. Luckily, this recipe is about as speedy as can be with a ready-to-heat pulled pork filling and simple black bean salsa on the side.

Tags:

Spicy

Allergens:

Soy

•Wheat

•Milk

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 Time20 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

2 unit

Lime

1 unit

Red Onion

1 unit

Jalapeño

2 unit

Roma Tomato

2 tablespoon

Southwest Spice Blend

20 ounce

Pulled Pork

31 ounce

Black Beans

12 unit

Flour Tortillas

(Contains: Soy, Wheat)

8 tablespoon

Sour Cream

(Contains: Milk)

1 cup

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

2 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)4644 kJ

Calories1110 kcal

Fat56 g

Saturated Fat22 g

Carbohydrate89 g

Sugar9 g

Dietary Fiber12 g

Protein51 g

Cholesterol160 mg

Sodium1640 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

•Small Bowl

•Large Pan

•Bowl

•Strainer

•Paper Towel

Instructions

Wash and dry all produce. Halve one lime; cut other into wedges. Peel, halve, and dice onion. Halve and mince jalapeño, removing ribs and seeds first for less heat. Dice tomatoes. Set aside ½ tsp Southwest spice in a small bowl (we’ll use the rest in step 3).

Heat 2 TBSP oil in a large pan over medium heat. Add half the onion and half the jalapeño (use less to taste). Cook, tossing, until slightly softened, about 2 minutes.

Add pulled pork, remaining Southwest spice, and ½ cup water to pan, breaking up meat with a wooden spoon. Cook, stirring, until combined and warmed through, about 3 minutes.

Drain and rinse beans from containers. Place in a medium bowl along with tomatoes and remaining onion and jalapeño (to taste). Squeeze in juice from 2 lime halves. Season generously with salt and pepper. Toss to combine.

Wrap tortillas in a damp paper towel and microwave on high until warm and soft, about 30 seconds. Meanwhile, add sour cream to small bowl with reserved ½ tsp Southwest spice and stir to combine.

Divide pulled pork between tortillas, then sprinkle each with cheddar. Divide tacos between plates, then add salsa to the side. Serve with sour cream for dolloping and lime wedges for squeezing over. TIP: Break out the hot sauce if you like it spicy.