Pork Tacos with Black Beans

My Favourite Tacos

Pork Tacos with Black Beans myfavouritepastime.com_2280I saw this recipe on Food Network Magazine July/August 2013 and knew I wanted to have these tacos for my dinner. They are so easy to prepare so there was no need to hesitate. I bought the bell peppers, zucchini, pork and black beans and was ready to go.

Pork Tacos with Black Beans myfavouritepastime.com_2291I didn’t change the recipe much. I used freshly roasted and ground cumin seeds. I didn’t have mozzarella cheese so I used some good old cheddar I had in my fridge. While the pork was sizzling in the pan, I fried the black beans and made some fresh tomato salsa, with lots of chillies in it. Soon we were assembling the tacos, and eating.

Pork Tacos with Black Beans myfavouritepastime.com_2289Please don’t try to find out how many I ate…I can’t remember but I know I went overboard. I had to loosen my skirt. I hope you had a great weekend. I did and it’s a long one here so tomorrow I shall be lounging on the couch, again. Have a lovely week!

  • Ingredients for Pork
  • 2 tablespoons olive oil
  • 1 small red bell pepper, diced into ½-inch pieces
  • 1 small green bell pepper, diced into ½ inch pieces
  • 1 zucchini, quartered and cut into ½-inch pieces
  • 1 medium red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin seeds, roasted and ground (crushed)
  • 500g (1Ib) ground (minced) pork
  • ½ teaspoon cayenne pepper or dried chilli flakes
  • Kosher salt to taste
  • Freshly ground black pepper
  • 12 small corn tortillas, warmed
  • Shredded cheese to top
  • Ingredients for Spicy Black Beans
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves
  • 1 small green bell pepper diced
  • ½ teaspoon dried chilli flakes or finely chopped pepper (optional)
  • 1 x 19 -ounce can black beans (drain and reserve half cup water)
  • ½ cup shredded mozzarella cheese (about 2 ounces)

Pork Tacos with Black Beans myfavouritepastime.com_2869ingredients for black beans

Pork Tacos with Black Beans myfavouritepastime.com_2875Heat the tablespoon vegetable oil in a small saucepan over medium heat. Add the onions, garlic and pepper and cook, stirring, until soft, about 5-7 minutes.

Pork Tacos with Black Beans myfavouritepastime.com_2877Add the beans, chilli and ½ cup reserved water and bring to a simmer. Remove from the heat, sprinkle with the cheese and cover to keep warm.

Pork Tacos with Black Beans myfavouritepastime.com_2880Heat 1 tablespoon olive oil in the skillet. Add the bell peppers, zucchini and ¼ teaspoon salt and pepper to taste,

Pork Tacos with Black Beans myfavouritepastime.com_2882and cook over hight heat until crisp-tender, about 3 minutes. Remove with slotted spoon and set aside. .

Pork Tacos with Black Beans myfavouritepastime.com_2884Heat the remaining olive oil in a skillet or pan over medium-high heat. Add the onions and garlic and fry until soft.

Pork Tacos with Black Beans myfavouritepastime.com_2886Add cumin and cayenne or dried chilli flakes and fry gently for one minute.

Pork Tacos with Black Beans myfavouritepastime.com_2890Add pork, and cook, stirring, until the pork is browned and fully cooked, about 5-10 minutes;

Pork Tacos with Black Beans myfavouritepastime.com_2892Return the vegetables to the skillet; add a splash of water, and salt and pepper to taste.

Pork Tacos with Black Beans myfavouritepastime.com_2290Fill the tortillas with the pork and vegetable mixture. Serve with the beans, cheese and fresh tomato salsa.

Pork Tacos with Black Beans myfavouritepastime.com_2918They tasted good

Pork Tacos with Black Beans myfavouritepastime.com_2919Don’t ask how many I ate…..

Pork Tacos with Black Beans

Preparation time: 30 minutes; Cooking time: 40 minutes; Serves: 10 tacos

Ingredients for Pork

  • 2 tablespoons olive oil
  • 1 small red bell pepper, diced into ½-inch pieces
  • 1 small green bell pepper, diced into ½ inch pieces
  • 1 zucchini, quartered and cut into ½-inch pieces
  • 1 medium red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin seeds, roasted and ground (crushed)
  • 500g (1Ib) ground (minced) pork
  • ½ teaspoon cayenne pepper or dried chilli flakes
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 12 small corn tortillas, warmed
  • Shredded cheese to top

Ingredients for Spicy Black Beans

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves
  • 1 small green bell pepper diced
  • ½ teaspoon dried chilli flakes or finely chopped pepper (optional)
  • 1 x 19 -ounce can black beans (drain and reserve half cup liquid)
  • ½ cup shredded mozzarella cheese (about 2 ounces)

Instructions Spicy Beans

  1. Heat the tablespoon vegetable oil in a small saucepan over medium heat. Add the onions, garlic and pepper and cook, stirring, until soft, about 5-7 minutes. Add the beans, chilli and ½ cup reserved liquid and bring to a simmer. Remove from the heat, sprinkle with the cheese and cover to keep warm.

Instructions for Pork

  1. Heat 1 tablespoon olive oil in the skillet. Add the bell peppers, zucchini and 1/4 teaspoon salt and pepper to taste, and cook over high heat until crisp-tender, about 3 minutes. Remove with slotted spoon and set aside.
  2. Heat the remaining olive oil in a skillet or pan over medium-high heat. Add the onions and garlic and fry until soft. Add cumin and cayenne or dried chilli flakes and fry gently for one minute.
  3. Add pork, and cook, stirring, until the pork is browned and fully cooked, about 5-10 minutes;
  4. Return the vegetables to the skillet; add a splash of water, and salt and pepper to taste.
  5. Fill the tortillas with the pork and vegetable mixture. Serve with the beans, cheese and fresh tomato salsa.

Last Updated: 19 May 2016

myfavouritepastime.com 

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

50 thoughts

  1. I actually read this last night, Liz. Problem was my car was in the shop and had no way of getting the ingredients, so, I punted. I ordered my meal and had it delivered. It was OK but certainly not nearly as appetizing — and dare I say as delicious — as yours here. I will make these.

        1. I have seen all that mouth watering food you ate and the lovely pool you dipped in every single day. Wow! I hope one day I’ll visit spain too!
          Liz

      1. No, I pretty much throw them together. I will have to work on getting some on the blog. We do a lot of breakfast tacos as well. There is just never time to get it all photographed and blogged. I am hoping to get more done once school begins!

        1. I love breakfast tacos too! Photography is my hardest part of blogging, so I totally understand. No worries. Enjoy Sunday!
          liz

    1. I am so sorry I got muddled up with my messages. The pork tacos? totally awesome! I’ve made them again and again and again and I always love them!

      Liz

  2. You know that as a kid taco’s just didn’t exist in this part of europe. I still remember discovering them – yum! Comfort food at its best. And this is a great recipe 🙂

  3. Gosh, I haven’t made taco’s in such a long time! Your recipe sounds really interesting. I’ve always used either chicken or beef in taco’s but what is wrong with pork I ask? Not a darned thing obviously. How interesting. Perhaps I will have these tomorrow night. Going out with son #2 for lunch so must have something lighter for dinner! Our long weekend Celebration has ended tonight with a big fireworks display and my great granddaughter who is 3 was a little apprehensive at first. For some reason she has it in her head that she is afraid of anything associated with the word fire. (Her daddy is a volunteer fireman too) However once underway she oohed and ahhed with the rest of us. I brought her a book back from Hawaii called “Hula Moose”. Very cute story about two young moose shipped over to the Island of Hawaii by Capt. Vancouver to King Kamehameha and how they survived and thrived there. (Fiction) So now I’m teaching her to say the kings name and some other Hawaiian words, such fun. Today they were going kayaking while I watched baby Ben and she was calling it sky kacking. On that note, I think it is time for me to turn in. Thanks for the taco recipe! Are you sure you don’t photoshop your food….LOL Sure does look good!

    1. Sandy,
      You don’t know what you’re missing. There was no fireworks here but I did enjoy the long weekend. Don’t we all ohh and ahh like little toddlers. I love fireworks. I hope they enjoyed the sky hacking…. If you have a plate of food with red, green or yellow colours, then the photos will always be awesome. I use a point and shoot Canon. It always gives such beautiful shots it leaves me gaping in wonder! Canon is the way to go with Cameras. I’m totally hooked. Have a good one, Sandy. And thank you so much for your continued support!
      Liz

      1. Tricks of the trade eh? I just recently bought a Canon, it takes fabulous photos. I captured a fantastic super moon photo and put on my facebook page. I am still amazed! This little camera is called a Canon Power Shot – has wifi capability and 30 x zoom! It had to replace the Nikon I had which died after only 9 months! It could take underwater shots, but was only used once in that way by my grandson! I have not tried taking food shots – maybe that’s my next project. Enjoy the coming week! School will be back so quickly. I leave Sunday for my cruise with family from Alberta!

        1. HI Sandy,
          I am so glad you recently bought a Canon. It’s the way to go. I have two canon power shots. I use both to take photos. I don’t think I am ever taking photos underwater (LOL). Please let me know how your food shot photos go. You are leaving tomorrow for the cruise? Please enjoy yourself. I wish I could go on a cruise too! Happy Cruising!
          Liz

  4. So how many did you eat? Just kidding. I like how colorful this looks. You always make food look really good. I just ate, but this makes me want some Mexican food.

    1. Hi Dave,
      I’ve just been admiring your photos on Foodgawk and Tastespotting. Thanks for complimenting, You also have really great photos on your blog. Have a lovely week!
      Liz

    1. Ha ha I wonder what it will be. You always make amazing food so I know something will be cooking soon. Enjoy the “to be dinner”
      Virtual Hugs
      Liz

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