Quick Tex-Mex Pulled Pork and Black Bean Tacos with Pineapple Salsa

These pulled pork and black bean tacos are the ultimate quick weeknight dinner. In just 20 minutes, you can have a flavorful Tex-Mex meal that requires minimal cleanup. The combination of tender pulled pork, black beans and a sweet-tangy pineapple salsa creates a perfect balance of savory and fresh flavors.

Using oven-ready trays makes this recipe incredibly easy-just toss everything together and bake. Serve the warm filling in soft tortillas with a dollop of sour cream and a generous spoonful of pineapple salsa for a taco night that everyone will love.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

10 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. In an oven-safe tray, combine the pulled pork, black beans (rinsed and drained), Tex-Mex paste and Southwest spice blend. Stir to coat evenly.
3. Bake the mixture for about 15 minutes, until heated through and bubbly.
4. While the pork mixture bakes, prepare the pineapple salsa: finely dice the pineapple and chop the cilantro. Mix together in a small bowl. Squeeze the juice of half the lime over the salsa and stir. Set aside.
5. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side or wrap in foil and warm in the oven during the last few minutes of baking.
6. To serve, spoon the pulled pork and black bean mixture onto each tortilla. Top with a dollop of sour cream and a generous spoonful of pineapple salsa. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before serving.

Can I make this recipe without an oven?

Absolutely. You can cook the pulled pork and black bean mixture in a skillet over medium heat until heated through, about 8-10 minutes.

How can I make this dairy-free?

Simply omit the sour cream or use a dairy-free alternative. The salsa and filling are naturally dairy-free.