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Tex-Mex Pork & Bean Tacos

Tex-Mex Pork & Bean Tacos

with Avocado & Charred Corn Salsa

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Get ready for a hand-held feast of Tex-Mex delights! Lightly spiced tender pork with red kidney beans, corn salsa, avocado and creamy yoghurt makes these family-friendly tacos an easy dinner winner.

Allergens:GlutenSoyMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 tin

sweetcorn

½ tin

red kidney beans

2 clove

garlic

2 unit

tomato

1 bag

coriander

1 unit

lime

1 head

cos lettuce

1 unit

avocado

1 packet

pork mince

1.5 sachet

Tex-Mex spice blend

(May be present Gluten)

1 box

passata

1 tub

BBQ sauce

12 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

2 tsp

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2660 kJ
Fat25.5 g
of which saturates6.6 g
Carbohydrate58.5 g
of which sugars13.2 g
Dietary Fibre0 g
Protein36.6 g
Cholesterol0 mg
Sodium1190 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Drain the sweetcorn. Drain and rinse the red kidney beans (see ingredients list). Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce. Thinly slice the avocado.

TIP: Slice the avocado while the flesh is still in the skin, then scoop out the slices with a spoon.

2

Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 3-4 minutes. Transfer to a bowl and set aside.

TIP: Cover the pan with a lid if the kernels are "popping" out.

3

Return the frying pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes.

4

Reduce the heat to medium-high and add the garlic to the frying pan. Cook until fragrant, about 1 minute. Add 1 1/2 sachets of Tex-Mex Spice blend, the red kidney beans and salt and stir to coat. Add the passata, BBQ sauce and water and mix well. Cook, stirring, until heated through, 1-2 minutes. Season to taste with salt and pepper.

5

Just before serving, cut the lime into wedges. Add the tomato and coriander to the bowl with the corn. Drizzle with olive oil and a good squeeze of lime juice. Toss to combine and season to taste with salt and pepper. Set aside. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

TIP: Reserve the coriander for the adult portions if you like!

6

Take everything to the table to serve. Build your tacos by topping the tortillas with cos lettuce, Tex-Mex pork and bean mix, avocado slices, Greek yoghurt and the charred corn salsa. Serve with the remaining lime wedges.