[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 12 & 6 month plans only. Min. cost (Core) A$120. Offer ends 22/06/24. See terms.
Photo of Braised pork and black beans with smoked paprika by WW

Braised pork and black beans with smoked paprika

Total Time
30 min
10 min
20 min
These rich and comforting flavours are sure to keep you warm on those chilly winter nights.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 medium, finely chopped


2 stick(s), finely chopped


2 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

Smoked paprika

1 tsp

Ground cumin

1 tsp

Lean pork mince

400 g

Tomato paste

1 tbs

Canned diced tomatoes

400 g

Canned black beans, rinsed, drained

1 400g can

Corn tortilla

156 g, (6 x 26g tortillas)

Fresh coriander

¼ cup(s), leaves

Oil spray

1 x 3 second spray(s)


  1. Heat the oil in a large saucepan over medium heat. Cook the onion, carrot and celery, stirring, for 5 minutes or until softened. Add the garlic, chilli, paprika and cumin and cook, stirring, for 1 minute or until fragrant.
  2. Add the pork mince and cook, using a wooden spoon to break up any lumps, for 3 minutes or until browned. Add the tomato paste and cook, stirring, for 1 minute. Add the tomato, black beans and 1/4 cup (60ml) water. Bring to the boil, then reduce the heat and simmer for 5 minutes or until thickened.
  3. Meanwhile, heat a large non-stick frying pan over high heat. Lightly spray tortillas with oil. Cook for 2 minutes each side or until golden and crisp. Serve the beans with the tortillas cut in half and sprinkle with the coriander.