Spicy Pulled Pork Tacos with Black Bean Salsa and Cheddar

There’s something magical about taco night-the warm tortilla cradling juicy filling, the crunch of fresh salsa and the melty cheese pulling apart with every bite. These pulled pork tacos deliver all that satisfaction without the fuss. With ready-to-heat pulled pork and a simple black bean salsa, you can have dinner on the table in a flash.

This recipe is all about speed and flavor. The pulled pork is seasoned with a southwest spice blend and cooked until sizzling. Meanwhile, a bright salsa of black beans, tomato, red onion and jalapeño comes together in minutes. Top with cheddar, a dollop of spiced sour cream and a squeeze of lime for a taco that’s anything but ordinary.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

15.5 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve one lime and cut the other into wedges. Halve, peel and dice the red onion. Halve and mince the jalapeño (remove seeds and ribs for less heat). Dice the tomato. Set aside ¼ teaspoon of the Southwest spice blend in a small bowl for the sour cream.
2. Heat 1 tablespoon vegetable oil in a large pan over medium heat. Add half the diced onion and half the minced jalapeño (use less to taste). Cook, stirring occasionally, until slightly softened, about 2 minutes.
3. Add the pulled pork, remaining Southwest spice blend and ¼ cup water to the pan. Break up the meat with a wooden spoon. Cook, stirring, until the pork is warmed through and well combined, about 3 minutes.
4. Drain and rinse the black beans. In a medium bowl, combine the beans, diced tomato and the remaining onion and jalapeño (to taste). Squeeze in the juice from the two lime halves. Season generously with salt and pepper. Toss to combine.
5. Wrap the tortillas in a damp paper towel and microwave on high until warm and soft, about 30 seconds. Meanwhile, stir the reserved ¼ teaspoon Southwest spice into the sour cream until well blended.
6. Divide the pulled pork evenly among the tortillas. Sprinkle each with shredded cheddar cheese. Arrange the tacos on plates and serve the black bean salsa on the side. Dollop with spiced sour cream and serve with lime wedges for squeezing. For extra heat, add your favorite hot sauce.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work great. Warm them in a dry skillet or microwave wrapped in a damp towel.

Can I make the black bean salsa ahead of time?

Absolutely! The salsa can be made up to a day in advance and stored in the refrigerator. Stir before serving.

What can I substitute for pulled pork?

Shredded chicken or beef would also work well. Adjust cooking time as needed.