2 tsp vegetable oil
1/2 red onion, chopped
2 tsp each smoked paprika and ground cumin
500g pack lean pork mince
5 tbsp barbecue sauce
400g can black beans, drained
small bunch coriander, chopped
8 taco shells
1 ripe avocado, peeled and sliced
1/2 iceberg lettuce, finely shredded
soured cream, to serve (optional)
Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander.
Heat the tacos following pack instructions. Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if using.