These are amazing Pork Tacos with Black Bean Puree and Plantains. If you are vegetarian or vegan, leave out the pork and the queso fresco and add your favorite vegan cheese. They won't disappoint!

 

6 Lbs. pork loin roast

1 onion, sliced

Salt and pepper

 

1 Tbsp olive oil

1 small onion, diced

1 jalapeño, seeds removed and diced 

2 garlic cloves, minced

1-15oz. can black beans, rinsed and drained

1 cup vegetable broth

¼ cup chopped cilantro

1 tsp cumin

1 tsp chili powder

Salt and pepper

 

1 large red bell pepper, seeds removed and sliced

2 ripe plantains, cut into round slices

Olive oil for frying

 

8 corn tortillas

 

Queso fresco, crumbled

Avocado, sliced

Hot sauce

 

For the pork, turn the slow cooker (AKA crockpot) on high. Add the onions and pork to the pot and sprinkle the top with salt and pepper. Put the lid on the pot and cook for 6 hours or until fork-tender. 

 

Once the pork is tender and cooked all the way through, remove it from the pot. Shred the pork by pulling it apart using two forks and place it back in the slow cooker to stay warm.

 

For the bean puree, Heat the oil in a skillet on medium-high heat. Sauté the onion for 5 minutes until translucent.  Add the jalapeño and sauté for 1 minute and then add in the garlic and sauté for an additional minute. 

 

Next, add the beans and ½ a cup of broth and simmer unit most of the liquid has been absorbed. Add another ½ cup of broth, cilantro, cumin, chili powder, and salt and pepper to taste.

 

Use an immersion blender or regular blender to puree. Set aside until you are ready to use the puree and reheat it before making the tacos. 

 

In a large skillet, heat 2 Tbsp olive oil on medium-high heat. Add the bell peppers and sauté until they start to soften. Remove the peppers from the skillet onto a plate. 

 

In the same skillet on medium-high heat, add more oil and fry the plantains in a single layer. Turn the plantains as they get golden brown on the bottom. Once they are golden brown on both sides and soft, place them on a paper towel-lined plate. 

 

For the tortillas, turn on the gas burner to medium and heat them directly on the flame, or use a skillet with a bit of oil to heat them. 

 

Build the tacos by placing a smear of black bean puree on the tortilla, add plantain slices, shredded pork, slices of bell pepper, and top with a sprinkle of queso fresco. Serve with avocado slices and hot sauce. 

 

Just Salt It, and enjoy!