Smoky Pork Black Bean Tacos Recipes

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PORK TACOS WITH BLACK BEANS



Pork Tacos With Black Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 1/2 tablespoons vegetable oil
2 cloves garlic, minced
1 15-ounce can black beans (do not drain)
1/2 cup shredded mozzarella cheese (about 2 ounces)
1 pound ground pork
1 small red onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
1 bell pepper (any color), cut into 1/2-inch pieces
1 zucchini, quartered and cut into 1/2-inch pieces
Freshly ground black pepper
12 corn tortillas, warmed

Steps:

  • Heat 1/2 tablespoon vegetable oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring, until golden, about 1 minute. Add the beans and bring to a simmer. Remove from the heat, sprinkle with the cheese and cover to keep warm.
  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the pork, the remaining garlic, half of the red onion, the cumin, cayenne and 1/2 teaspoon salt. Cook, stirring, until the pork is browned, about 5 minutes; transfer to a bowl with a slotted spoon. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the bell pepper, zucchini and 1/4 teaspoon salt and cook until crisp-tender, about3 minutes. Return the pork to the skillet; add a splash of water, and salt and pepper to taste.
  • Fill the tortillas with the pork and vegetable mixture. Serve with the beans. Sprinkle with the remaining chopped onion.

Nutrition Facts : Calories 616 calorie, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 89 milligrams, Sodium 596 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 33 grams

SOFT PORK TACOS WITH SPICY BLACK BEANS



Soft Pork Tacos With Spicy Black Beans image

Make and share this Soft Pork Tacos With Spicy Black Beans recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 1/2 cups dried black beans, soaked overnight in cold water and drained (10 1/2 ounces)
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 large jalapeno, seeded and minced
1 medium tomatoes, coarsely chopped
1 teaspoon dried oregano
salt & freshly ground black pepper
3/4 cup low sodium chicken broth
1 head garlic, cloves peeled and thinly sliced
1 medium onion, finely chopped
1 habanero pepper, seeded and minced
1 large serrano chili, seeded and minced
1 bay leaf
1/2 teaspoon ground cumin
salt & freshly ground black pepper
1 (1 lb) pork loin roast, trimmed of excess fat
warm corn tortilla, and
salsa, for serving

Steps:

  • PREPARE THE BEANS: In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
  • In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes.
  • Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
  • MEANWHILE, COOK THE PORK: Preheat the oven to 300. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and » teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole.
  • Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
  • Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.

Nutrition Facts : Calories 585.9, Fat 16, SaturatedFat 4.8, Cholesterol 91.9, Sodium 90.9, Carbohydrate 60.2, Fiber 13.1, Sugar 5.8, Protein 51.4

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