Oven-Ready Pulled Pork & Black Bean Tacos

🥘 Ingredients

• Oven-Ready Tray
  1 unit
• Southwest Spice Blend
  2 tbsp
• Tex-Mex Paste
  1 unit
• black beans
  1 unit
• cilantro
  ¼ oz
• flour tortillas
  6 unit
• lime
  1 unit
• pineapple
  4 oz
• pulled pork
  10 oz
• sour cream
  4 tbsp
• tomato paste
  1 unit
• water
  2 tbsp

🍳 Cookware

• oven
• medium bowl
• small bowl
• aluminum foil

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Drain pineapple , reserving juice in a medium bowl (you will use the pineapple in the next step). Stir Southwest Spice Blend , Tex-Mex Paste , tomato paste , and water into juice. 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. Transfer pork and bean filling to Oven-Ready Tray . Bake on middle rack until warmed through ⏱️ 17 minutes .

   pineapple: 4 oz, Southwest Spice Blend: 2 tbsp, Tex-Mex Paste: 1 unit, tomato paste: 1 unit, water: 2 tbsp, black beans: 1 unit, pulled pork: 10 oz, Oven-Ready Tray: 1 unit
2. 

   2

   Meanwhile, wash and dry all produce. Pick cilantro leaves from stems; tear leaves. Quarter lime . In a small bowl , combine pineapple, torn cilantro, and juice from half the lime. Season with salt and pepper.

   cilantro: ¼ oz, lime: 1 unit
3. 

   3

   When pork and bean filling has 5 minutes left in the oven, wrap flour tortillas in aluminum foil . Transfer to oven until warmed ⏱️ 4 minutes .

   flour tortillas: 6 unit
4. 

   4

   If pork and bean filling is not saucy enough, stir in another 1-2 TBSP water per tray. 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.

   sour cream: 4 tbsp