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Grilled Pork Carnitas Bowls

with Baby Peppers, Red Beans & Avocado Purée

Cooking time

20 minutes




530 /serving

Carnitas are a Mexican-restaurant favourite for a reason—with pork that smoky and flavourful, we just can’t get enough. Tonight, you’ll be grilling up your own carnitas pork with yummy refried beans, bright charred peppers, juicy diced tomatoes and avocado purée, all topped with a generous helping of cilantro. Hit it with some lime and voilà: a healthy new favourite to sub in for Taco Tuesdays.

We will send you:

  • 340g Pork strips (High-protein serving)
  • 140g Multicoloured baby peppers
  • 25g Sliced red onions
  • 1 Bunch of cilantro
  • 1 Lime
  • 2 Tomatoes
  • 57g Avocado purée
  • 540ml Red kidney beans (canned)
  • 10g Carnitas spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Sesame seeds

You will need:

Medium pan
Salt & pepper
Large grill pan (or large pan)
Total Fat
22 g
Saturated Fat
4 g
1050 mg
Total Carbs
39 g
7 g
49 g
14 g
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Cook the peppers
In a large grill pan (or large pan), heat a drizzle of oil on medium-high. In a medium bowl, toss the peppers with a drizzle of oil; season with ⅓ of the spice blend and S&P. Add the peppers to the the pan and cook, 2 to 3 minutes per side, until beginning to soften and brown. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Mise en place
While the peppers cook, quarter the lime. Medium-dice the tomatoes; season with S&P. Roughly chop the cilantro leaves and stems.
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Warm the beans
Drain and rinse the beans. In a medium pan, heat a drizzle of oil on medium-high. Add the onions and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the beans, juice from up to ½ the lime wedges (to taste) and 2 tbsp water (double for 4 portions); season with ½ the remaining spice blend. Cook, stirring frequently, 3 to 5 minutes, until the beans are warmed through and beginning to soften. Add up to ½ the cilantro (to taste) and season with S&P; stir to combine.
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Cook the pork
In the reserved pan, heat a drizzle of oil on medium-high. Pat the pork strips dry with a paper towel; season with the remaining spice blend and S&P. Add the pork strips* to the pan and cook, 1 to 2 minutes per side, until they’re cooked through and both sides are browned. 
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Finish & serve
In a bowl, combine the tomatoes, as much of the remaining cilantro as you’d like and a drizzle of oil. Divide the warmed beans between your bowls. Top with the grilled peppers, tomato mixture, pork and avocado purée. Garnish with the remaining lime wedges. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.