Oven-Ready Pulled Pork & Black Bean Tacos

Name: Oven-Ready Pulled Pork & Black Bean Tacos with Pineapple Salsa & Sour Cream (trays included)
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Tomato; 4 tbsp Sour Cream; 1 unit Oven-Ready Tray; 10 oz Pulled Pork; 1 Black Beans; 1 Lime; 6 Tortillas; 1 unit Tex-Mex Paste; 2 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 4 oz Pineapple

with Pineapple Salsa & Sour Cream (trays included)

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Tomato
4 tbsp Sour Cream
1 unit Oven-Ready Tray
10 oz Pulled Pork
1 Black Beans
1 Lime
6 Tortillas
1 unit Tex-Mex Paste
2 tbsp Southwest Spice Blend
1/4 oz Cilantro
4 oz Pineapple

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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.
4

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.

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