About this recipe:Eat this dish the Mexican way, with a delicious combination of spicy pork and fried beans neatly rolled up in soft tortillas.
450 g (1 lb) pork fillet or boned loin
1 teaspoon ground coriander
1 small fresh red chilli, deseeded and chopped
1 clove garlic, crushed
4 tablespoons lime juice
2 teaspoons sunflower oil
75 g (2¾ oz) onions, thinly sliced
400 g (14 oz) canned red kidney beans, rinsed and drained
150 g (5½ oz) beef tomatoes, skinned, deseeded and diced
Salt and black pepper
8 flour tortillas
To serve: 4 tablespoons low-fat natural yoghurt; 2 tablespoons chopped fresh mint; 2 limes cut into wedges
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Method Prep:45min › Cook:20min › Ready in:1hr5min
Trim any fat from the pork, cut the meat into thin strips and place them in a bowl with the coriander. Add the chilli, garlic and lime juice, toss well to coat the meat evenly, then cover and leave it to marinate for 30 minutes.
Heat the oil in a heavy-based frying pan or wok and fry the onions over a medium-high heat for 3-4 minutes until they just begin to brown, stirring frequently. Add the marinated pork and continue cooking for a further 10 minutes, or until the meat is browned, stirring frequently.
Add the kidney beans and tomatoes to the pan, season well and simmer for 3-4 minutes until the tomatoes have softened.
Heat the grill to high, then warm the tortillas through for about 1 minute, turning once.
Divide the pork mixture between the tortillas. Top each one with yoghurt and mint and fold the tortillas over. Serve them with lime wedges.