with Spiced Smashed Beans plus Pico de Gallo
Bursting with bold flavors, these hearty weeknight tacos are sure to be a hit with everyone at the table. Thinly sliced pork is dusted with cumin, seared with onions, then layered onto tortillas with smashed seasoned black beans. A fresh, homemade pico de gallo adds brightness, and a sprinkle of scallion greens finishes off these tacos with a fresh crunch.
Allergens
Utensils
Tags
Onion
1 unit
Beef Tenderloin Steak
10 ounce
Cumin
0.5 teaspoon
Fajita Spice Blend
1 tablespoon
Black Beans
1 unit
Tomato
1 unit
Lime
1 unit
Flour Tortillas
6 unit
Scallions
2 unit
Cooking Oil
3 teaspoon (tsp)
Pat pork dry with paper towels and slice, very thinly, crosswise into strips.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sliced onion; season with salt, pepper, and half the cumin (all for 4 servings). Cook, stirring occasionally, until pork is cooked through and onion has softened, 4-6 minutes.
While pork is cooking, heat a large drizzle of oil in a small pot over medium-high heat. Add minced onion, fajita spice, and a pinch of salt; cook, stirring constantly, until fragrant and tender, 30 seconds.
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
850
kcal
Calories
32
g
Fat
10
g
Saturated Fat
83
g
Carbohydrate
11
g
Sugar
10
g
Dietary Fiber
46
g
Protein
90
mg
Cholesterol
970
mg
Sodium
