Braised pork & black beans with smoked paprika
Calorie controlled cooking spray
1 large, finely chopped
Extra Lean Pork Mince (5% fat), raw
1 tablespoons, level
1 can(s), large
Black Beans in Water
1 can(s), large, drained
½ zest(s) of 1, plus wedges to serve
Old El Paso White Corn Tortilla Wraps
6 wrap(s), small
10 g, chopped
- 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.
- 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.
- 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.