Pork Quick

30-minute Mexican-style pork mince and black bean wraps

Name: 30-minute Mexican pork mince and black bean wraps recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 20.00 ml extra virgin olive oil; 1 onion, finely chopped; 500g pork mince; 30g packet taco spice mix; 40.00 ml tomato paste; 400g can black beans, rinsed, drained; 280g yoghurt; 1 garlic clove, crushed; 2 tsp lime juice, plus lime wedges, to serve; 1/4 small red cabbage, thinly shredded (we used a mandoline); 125.00 ml finely chopped coriander (leaves and stalks), plus extra sprigs, to serve; 2 tsp apple cider vinegar; Warm wraps, to serve (see recipe notes); 1 avocado, thinly sliced; 100g Greek-style feta, to crumble; Pickled jalapenos, to serve

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20m

10m

Pork mince and black bean Mexican wraps — Ben Dearnley

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by Lucy Nunes

Delicious Team

Sep 29, 2026

“Quick, easy, delicious… these tasty wraps will soon be on repeat at your house. We shredded some red cabbage, but you could swap with any cabbage or crispy lettuce. You can also easily bulk up the veg by adding some grated carrots, sliced cucumber and chopped tomatoes for people to add to their build.” – Lucy Nunes

1 tbs extra virgin olive oil
1 onion, finely chopped
500g pork mince
30g packet taco spice mix
2 tbs tomato paste
400g can black beans, rinsed, drained
1 cup (280g) thick plain Greek-style yoghurt
1 garlic clove, crushed
2 tsp lime juice, plus lime wedges, to serve
1/4 small red cabbage, thinly shredded (we used a mandoline)
1/2 cup finely chopped coriander (leaves and stalks), plus extra sprigs, to serve
2 tsp apple cider vinegar
Warm wraps, to serve (see recipe notes)
1 avocado, thinly sliced
100g Greek-style feta, to crumble
Pickled jalapenos, to serve

Method

1.

Heat the oil in a large frypan over medium-high heat. Cook the onion, stirring occasionally, for 3 minutes, or until starting to soften. Increase heat to high. Push onion to side of pan and press pork mince over base. Cook for 2 minutes, then break up mince with a spatula. Add spice mix and stir to combine for 1 minute. Make space in centre of pan and add tomato paste. Cook for 1 minute (this will intensify the paste’s flavour), then stir to combine with other ingredients. Add beans and 1 cup (250ml) water and bring to the boil. Reduce heat to medium and simmer for 3-4 minutes, until sauce thickens. Season with salt flakes and freshly ground black pepper.
2.

Meanwhile, combine yoghurt, garlic and lime juice in a small bowl. Season with salt flakes and freshly ground black pepper and stir to combine. Toss cabbage, chopped coriander and vinegar in a medium bowl and season to taste. Set both aside until ready to serve.
3.

Using a potato masher or large fork, roughly mash beans and pork (this helps the beans soak up more sauce and flavour).
4.

Serve pork and bean mix in a bowl along with warm wraps, cabbage mixture, yoghurt and garlic mixture, avocado, feta, pickled jalapenos and extra coriander and lime wedges for everyone to assemble their own.

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Recipe Notes

To heat up the wraps before serving, remove from packet, then either wrap in foil and place in a 180°C/160°C fan-forced oven, or heat in small batches in a frypan or on a sandwich press.