Pork and black bean lettuce tacos
- 2 pork loin steaks
- 1tsp ground cumin
- ¼tsp smoked paprika
- 4tsp olive oil
- 1 clove garlic, chopped
- ½ x 400g tin black beans, drained, water reserved
- 1 pinch dried chilli flakes
- 1 Litte Gem lettuce
- 2tbsp reduced-fat soured cream
Cut the pork steaks in half lengthways, dust with a pinch of the cumin and the paprika, then season. Heat half the oil in a frying pan and fry the pork over a low heat for 10-15 mins.
Meanwhile, heat the rest of the oil in a separate pan and fry the garlic over a medium heat. Just before it starts to brown, add the beans, plus a splash of the water from the tin, another pinch of cumin and the chilli. Simmer for 2 mins and season. Slice the pork.
To serve, separate the Little Gem leaves, top with the beans, add the pork, drizzle with the soured cream and season.