Oven-Ready Pulled Pork & Black Bean Tacos

🥘 Ingredients

• aluminum foil
  1 unit
• black beans
  15 oz
• cilantro
  1 bunch
• flour tortillas
  4 unit
• lime
  1 unit
• oven-ready tray
  1 unit
• pepper
  1 tsp
• pineapple
  8 oz
• pulled pork
  8 oz
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tex-mex paste
  1 tbsp
• tomato paste
  2 tbsp
• water
  2 tbsp

🍳 Cookware

• medium bowl
• small bowl

1. 

   1

   tomato paste sour cream oven-ready tray pulled pork black beans lime flour tortillas tex-mex paste southwest spice blend cilantro pineapple water salt pepper aluminum foil

   tomato paste: 2 tbsp, sour cream: 2 tbsp, oven-ready tray: 1 unit, pulled pork: 8 oz, black beans: 15 oz, lime: 1 unit, flour tortillas: 4 unit, tex-mex paste: 1 tbsp, southwest spice blend: 1 tbsp, cilantro: 1 bunch, pineapple: 8 oz, water: 2 tbsp, salt: 1 tsp, pepper: 1 tsp, aluminum foil: 1 unit
2. 

   2

   Adjust rack to middle position and preheat oven to 425 degrees.
3. 

   3

   Drain pineapple, reserving juice in a medium bowl . Stir southwest spice blend, tex-mex paste, tomato paste, and 2 tbsp water into juice.
4. 

   4

   Drain and rinse black beans; add to bowl with spice mixture. Stir in pulled pork, breaking meat into smaller pieces with a fork. Season generously with salt and pepper.
5. 5

   Transfer pork and bean filling to oven-ready tray.
6. 6

   Bake on middle rack until warmed through ⏱️ 15 minutes .
7. 7

   Meanwhile, wash and dry all produce.
8. 8

   Pick cilantro leaves from stems; tear leaves. Quarter lime.
9. 9

   In a small bowl , combine pineapple, torn cilantro, and juice from half the lime. Season with salt and pepper.
10. 10

    When pork and bean filling has 5 minutes left in the oven, wrap flour tortillas in aluminum foil.
11. 11

    Transfer to oven until warmed ⏱️ 3 minutes .
12. 12

    If pork and bean filling is not saucy enough, stir in another 1-2 tbsp water.
13. 13

    Divide tortillas between plates; fill with as much pork and bean filling as you like. Top with sour cream and pineapple salsa. Serve with remaining lime wedges on the side.