Chilli pork tortillas

    1 hour 5 min

    Eat this dish the Mexican way, with a delicious combination of spicy pork and fried beans neatly rolled up in soft tortillas.

    3 people made this

    Serves: 4 

    • 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

    Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

    1. 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.
    2. 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.
    3. Add the kidney beans and tomatoes to the pan, season well and simmer for 3-4 minutes until the tomatoes have softened.
    4. Heat the grill to high, then warm the tortillas through for about 1 minute, turning once.
    5. Divide the pork mixture between the tortillas. Top each one with yoghurt and mint and fold the tortillas over. Serve them with lime wedges.

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    Reviews in English (2)


    Delicious!! Will def be making again (see above tweak)  -  03 Sep 2010


    Used different ingredients. used tinned tomatoes instead of fresh & added a tin of chick peas. Yum  -  03 Sep 2010