Ground Pork And Black Bean Tacos

Ingredients:

1 tablespoon vegetable oil

1 shallot, minced

4 garlic cloves, minced

1 pound lean ground pork

1 15.5-ounce can black beans, rinsed and drained

1 14.5 ounce can diced tomatoes

1 teaspoon fine sea salt

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon sweet smoked paprika

1/4 teaspoon dried oregano

1/8 teaspoon ground cayenne (optional)

12 taco-sized soft corn/flour tortillas

4 ounces Queso Fresco, crumbled

1 cup picked fresh cilantro leaves

Lime wedges (optional)

Directions:

1. Warm the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add shallot and garlic and cook, stirring frequently, until beginning to soften, about a minute. Stir pork into skillet, breaking up with a spatula into small pieces, and continue cooking for a few minutes until lightly browned. Add beans, tomatoes (along with all their juices), salt, chili powder, cumin, paprika, oregano and cayenne to skillet and stir to combine. Reduce heat to medium-low and simmer for five minutes.

2. To serve, warm taco shells according to package directions. Fill each shell with some of the pork mixture and top with Cotija and cilantro. Serve with lime wedges.