Serves 4
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For the crushed beans:

For the salad:

To serve:

  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Heat the oil in a large frying pan. When hot, add the pork and sear on all sides until golden brown. Remove from the heat and transfer to a baking dish. Add the garlic, fennel and paprika and season well. Mix to combine, then transfer to the oven. Roast for 10-15 minutes.
  2. Meanwhile, heat the oil for the beans in the pan. Add the cumin seeds and toast for one minute.
  3. Add the spring onions and garlic and cook for another two minutes.
  4. Stir in the beans and the juice from the tin. Simmer for five minutes, then remove from the heat and roughly mash. Season to taste.
  5. Add all of the ingredients for the salad to a large bowl and mix to combine.
  6. Serve everything straight away, with a pile of warm tortilla wraps and some yoghurt mixed with hot sauce.

Nutrition Facts

Per serving: 639kcals, 27.7g fat (9.5g saturated), 48.2g carbs (4g sugars), 47g protein, 13.2g fibre, 1.091g sodium

DinnerMexicanFamily mealsCuisinesBudget mealsComfort food

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