---
title: Oven-Ready Pulled Pork & Black Bean Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/oven-ready-pulled-pork-and-black-bean-tacos-603f9dddf28256392256a4ea
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Wheat
  - Soy
tags:
  - Quick
  - Easy Cleanup
  - Easy Prep
rating: 4.0
rating_count: 6400
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Tasty blend of savory pork, sweet pineapple, and smoky spices
  - theme: Ease of prep
    text: Quick and simple to prepare with minimal cleanup
image: "https://images.recipes.furrysalamander.com/oven-ready-pulled-pork-black-bean-tacos.avif"
---
@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}

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

Drain pineapple, reserving juice in a #medium bowl{}. Stir southwest spice blend, tex-mex paste, tomato paste, and 2 tbsp 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 ~{15%minutes}.

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.

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

Transfer to oven until warmed ~{3%minutes}.

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

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.