Tacos are such a beloved dinner menu item that we feel you should have a few options in your repertoire, just to keep things interesting. These Pork Tacos with Black Beans are so, so easy and offer tons of flavor.. and some unexpected bonus vegetables. Zucchini, bell pepper and red onion are an awesome addition, lending color, crunch and vitamins. Cumin and cayenne mean you don’t need a taco seasoning packet full of ingredients you can’t pronounce to flavor your pork. These garlicky, cheesy black beans on the side round out the perfect, healthful taco, minus all the fuss of offering a ton of sides. At about $9, surprise the ones you love with an incredibly cheap but delicious new taco this Tuesday.
Tips (unsponsored): If you don’t use a ton of cumin or cayenne, grab just the amount you need from the bulk section of Sprouts to avoid buying entire bottles that will sit in your cupboard for years.
Have your kids help you fill each taco and top with red onions. As you prepare and enjoy this these tacos with those you love, teach them about some of the ingredients:
- Red onions help your heart stay strong by keeping your blood vessels healthy.
- Black beans are helpful if you have diabetes because they are high in fiber and help keep the sugars in your blood at healthy levels.
- Cumin helps you digest food properly.
Let’s learn a few things about Mexico and it’s people:
- A common savory sauce called mole can have a super long ingredients list, including chocolate.
- People LOVE soccer in Mexico. Like a lot.
- Children usually have 2 last names – their father’s last name plus their mother’s.
From: Pork Tacos with Black Beans
- 2½ tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 15 -ounce can black beans (do not drain)
- ½ cup shredded mozzarella cheese (about 2 ounces)
- 1 pound ground pork
- 1 small red onion, finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- Kosher salt
- 1 bell pepper (any color), cut into ½-inch pieces
- 1 zucchini, quartered and cut into ½-inch pieces
- Freshly ground black pepper
- 12 corn tortillas, warmed
- Heat ½ 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 ½ 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 ¼ 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.
