Photo of Braised pork and black beans with smoked paprika by WW

Braised pork and black beans with smoked paprika

9
7
7
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
These rich and comforting flavours are sure to keep you warm on those chilly winter nights.

Ingredients

olive oil

1 tbs

brown onion

1 medium, finely chopped

carrot(s)

1 medium, finely chopped

celery

2 individual, finely chopped

garlic

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 can(s), 400g size can

corn tortilla

156 g, (6 x 26g tortillas)

fresh coriander

¼ cup(s), leaves

oil spray

1 x 3 second spray(s)

Instructions

  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.

Start eating better than ever!