Cajun-Spiced Ground Pork Fajitas in Lettuce Cups
with Black Bean-Radish Salad
Cooking time
15 minutes
Servings
2/4
Calories
630 /serving
What’s up, buttercup? The update here is switching out traditional wheat or corn tortillas for the lightness and softness of lettuce leaves in this satisfying Mexican-inspired meal. Featuring crumbled pork infused with a smoky Cajun-style spice blend, a super-quick mash of refried beans and still-crunchy green pepper—set off with a punchy radish and black bean salad and sour cream—it delivers full-on fajita fulfillment.
We will send you:
- 340g Ground pork (high-protein serving)
- 90g Radishes
- 1 Bunch of cilantro
- 1 Scallion
- 1 Head of lettuce
- 1 Green pepper
- 15ml Apple cider vinegar
- 540ml Black beans (canned)
- 43ml Sour cream
- 12g Smoky Cajun spice blend (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
33 g
Saturated Fat
10 g
Sodium
600 mg
Total Carbs
42 g
Sugars
6 g
Protein
47 g
Fibres
17 g
Preparation
Mise en place
Core and thinly slice the green pepper. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Drain and rinse the black beans.
Cook the pork & green pepper
In a large pan, heat a generous drizzle of oil on medium-high. Add the ground pork* and season with ⅓ of the spice blend and S&P. Cook, breaking up the meat with a spoon, 3 to 5 minutes, until partially cooked. Add the white bottom of the scallion and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the green pepper, ⅓ of the sour cream and ½ the apple cider vinegar; cook, stirring frequently, 3 to 4 minutes, until the green pepper is softened and the pork is cooked through; season with ½ the remaining spice blend and S&P. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
Make the black bean-radish salad
While the pork and green pepper cook, halve the radishes lengthwise and thinly slice into half-moons. In a medium bowl, combine the radishes, ½ the black beans, up to ½ the cilantro (to taste; roughly chop the leaves and stems before adding), ½ the green top of the scallion, the remaining apple cider vinegar and a drizzle of olive oil; season with S&P to taste.
Make the refried beans
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining black beans and cook, stirring frequently, 2 to 3 minutes, until warmed through. Add 2 tbsp water (double for 4 portions). Using a fork (or potato masher), mash the beans until you achieve your desired consistency; season with the remaining spice blend and S&P.
Plate your dish
Separate the lettuce leaves, discarding the root end. Divide the lettuce leaves and black bean-radish salad between your plates. Spoon the refried beans onto the lettuce leaves. Top with the cooked ground pork and green pepper. Garnish with as much remaining green top of the scallion, cilantro and sour cream as you’d like. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
