The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tbsp ancho spice blend(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
-
550g 6 hour slow-cooked pork(pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
-
250g cantina del sabor corn tortillas(Corn (62%), Water, Oil)
- 1 unwaxed lime
- 2 pepper
- 2 tbsp tomato purée
- 2 onion
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15ml hot honey(honey, chilli extract)
- 1 avocado
-
230g black beans(Rehydrated black beans, water, salt.)
-
40 x extra mature cheddar cheese (Milk)(pasteurised cow's milk, salt, microbial rennet, starter culture)
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 141Kcal | 685Kcal |
| 588kJ | 2867kJ | |
| Fat | 7.8g | 38g |
| of which saturates | 2.7g | 13g |
| Carbohydrates | 11g | 54g |
| of which sugars | 2.5g | 12g |
| Protein | 7.9g | 38g |
| Salt | 0.59g | 2.9g |
| Fibre | 2.4g | 12g |
High protein
1/3 daily fibre
New
6 plants
Family-friendly
Pork & Black Bean Taco Traybake with Avocado, Pickled Onion & Cheddar Cheese
Make Taco Tuesday a breeze with this handy traybake - perfect for busy weeknights! You'll bake tender free-range slow-cooked pork alongside creamy black beans, crunchy peppers and sweet onions - all infused with a warm ancho spice. The prep your fresh toppings (cooling avocado, more-ish cheese and vibrant pickled onion), then stuff into Cantina Del Sabor corn tacos. A guaranteed hit with the whole family!
Cooking Instructions
Cooking Instructions
Before you start
- Line 2 baking trays with parchment paper
- Pull out a large baking dish, a small bowl, a grater & a sieve
Bake & prep
- Drain and rinse the beans
- Add the pork to the baking dish, along with all the juices from the bag. Add the beans. Cover with foil and bake on the middle shelf of the oven for 8-10 mins
- Meanwhile, thinly slice the peppers. Halve the onions, thinly slice half, then cut the remaining into 2cm wedges. Halve the lime. Thinly slice the avocado. Finely grate the cheese
- Add the sliced onion to the small bowl with the juice from half the lime. Season with salt then set aside to pickle
Build the flavour
- After 8-10 mins, remove the foil from the baking dish and gently pull apart any larger pieces of pork using a fork. Stir in the tomato puree, honey, ancho spice (add less for less heat) and 2 tbsp water
- Add the pepper and onion wedges to a lined baking tray then drizzle over 2 tsp olive oil. Season with a pinch of salt and pepper
- Bake the pork and veg for a further 12-15 mins, until soft and golden
Bake the tortillas
- When the pork has 2 mins left, lay the tortillas onto the other lined tray and bake for the remaining time, until warmed through. Remove from oven and wrap in foil or a clean tea towel to keep warm
Build the tacos
- Serve the tortillas onto plates, topped with the pulled pork and veg. Top with the avocado, pickled onion and grated cheese. Garnish with the remaining lime, cut into wedges, for squeezing over
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