Pork and bean taco salad

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 4

Time to make: 30 mins

Ingredients

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spray oil

1 red onion, roughly chopped

2 red capsicums, roughly chopped

4 lean pork steaks (about 120g each), chopped in cubes

400g can spicy beans

6 corn sweetcornXtaco shells

6 cups mesclun salad greens

1 cup cherry tomatoes, halved

½ cup grated edam cheese

Instructions

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1 Heat a non-stick frying pan with oil spray. Fry onion and capsicums until softened and lightly browned. Add pork to pan. Fry until cooked through then add beans. Bring to a simmer.

2 Bake taco shells following packet directions.

3 Divide mesclun and tomatoes among plates, top with pork and bean mix, crush some tacos on top and sprinkle with cheese.

Variations

Make it gluten free: Check tacos and spicy beans are gluten free.

Nutrition Info (per serve)

Calories 418 cal

Kilojoules 1750 kJ

Protein 38 g

Total fat 15 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 11 g

Dietary fibre 9 g

Sodium 600 mg

Calcium 180 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.