Braised pork & black beans with smoked paprika
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Rich and comforting, this hearty dinner is full of bold, smoky flavour
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Cajun seasoning
6 g
Extra lean pork mince (5% fat), raw
400 g
Tomato Purèe
1 tablespoon(s), level
Tinned Tomatoes
1 can(s), large
Black beans in water
1 can(s), large, drained
Lime
½ zest(s) of 1, plus wedges to serve
Old El Paso White Corn Tortilla Wraps
6 wrap(s), small
Coriander, fresh
10 g, chopped
Instructions
1
Mist a large pan with cooking spray and set over a medium heat. Cook the onion for 5 minutes, until softened. Add the Cajun seasoning and cook for 1 more minute.
2
Add the pork mince and cook for 3 minutes, until browned, using a wooden spoon to break up any lumps. Stir in the tomato purée and cook for another minute. Tip in the chopped tomatoes, black beans and lime zest, along with 60ml water. Bring to the boil, then reduce the heat and simmer for 5 minutes or until thickened.
3
Meanwhile, set a large nonstick frying pan over a high heat. Lightly mist the tortillas with cooking spray, then cook for 2 minutes on each side, until crisp. Then cut them in half. Serve the beans sprinkled with the coriander, and the tortillas and lime wedges on the side.
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