Pork, Pepper and Black Bean Tacos
with Chipotle Sweet Potato Wedges and Zesty Soured Cream
These Pork, Pepper and Black Bean Tacos are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Sweet Potato
20
Chipotle Paste
1
Bell Pepper
(May contain Celery)
1
Lime
75
Soured Cream
(Contains Milk)
1
Black Beans
120
British Pork Mince
10
Chicken Stock Paste
30
Mature Cheddar Cheese
(Contains Milk)
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
50
Water for the Beans
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray.
Drizzle with oil and half the chipotle paste (use less if you don't like heat), season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Zest and halve the lime.
Pop the soured cream and lime zest into a small bowl, then squeeze in the juice of half the lime. Mix well, season to taste with salt and pepper, then set your zesty soured cream aside.
Drain and rinse the black beans in a sieve, then pop half into another bowl. Roughly mash with the back of a fork or potato masher, then set aside.
Halfway through the wedges' roasting time, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pork mince and chopped pepper. Cook until the mince is browned and the pepper has softened, 5-6 mins.
Use a spoon to break it up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once the mince has browned, add the black beans (whole and crushed) to the pan.
Stir in the water for the beans (see ingredients for amount), chicken stock paste and remaining chipotle paste (use less if you don't like heat), then bring to the boil. Simmer until thickened slightly, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once thickened, taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.
When the wedges have 5 mins of cooking time left, grate the Cheddar.
Pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Meanwhile, cut the remaining lime into wedges.
When everything is ready, share the warmed tortillas between your plates.
Add spoonfuls of pork and bean filling to each, then top with the cheese and a dollop of zesty soured cream - as much as you'd like.
Serve with the chipotle wedges alongside and a lime wedge for squeezing over. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
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