Quick Chipotle Pork Tacos Recipe
Flavorful canned beans and store-bought pulled pork are the keys to this fast supper that’s ready in under 30 minutes.
Spring is in full swing here. I love the flowering trees, bulbs, and shrubs. Neighbors are in the yards doing the first mow of the year, making the beds ready for this year’s garden, and potting early spring flowers for the porch. Busy families have school programs, sports, recitals, and more to attend.
All of this activity can be a challenge when it comes to mealtime. That’s why all month, I’m focusing on “springtime shortcuts,” four recipes that don’t skimp on flavor but can cut your time in the kitchen in half. And we’re starting off with a ridiculously simple yet flavorful Quick Chipotle Pork Tacos. You can feed your crew in 30 minutes and still have time to enjoy a springtime evening of family fun.
The keys to this simple, budget-friendly recipe are Bush’s Honey Chipotle Grillin’ Beans® and pork purchased cooked and ready to use from your grocer’s deli or meat case. Fresh ingredients like crispy shredded lettuce, sour cream, chopped fresh tomatoes, and a squeeze of lime complete this delicious dish. Let’s get cooking!
To make Quick Chipotle Pork Tacos, which yields 5 servings, you’ll need these ingredients:
1 can (21.5 ounces) Bush’s Honey Chipotle Grillin’ Beans®
1 (12-ounce) container of cooked, pulled pork without sauce
1 box taco shells
¼ cup shredded iceberg lettuce
5–7 grape tomatoes, diced
1 tablespoon vegetable oil (or other neutral oil)
¼ yellow onion, chopped fine
1 clove garlic, minced
¼ teaspoon chili powder
¼ teaspoon salt
1 fresh lime
Salt and pepper to taste
The canned beans serve double duty in this recipe. The drained beans are refried, and their sauce will top the warmed pork in the taco. Ingenious! Many supermarkets carry smoked meats in their deli, so check there first. Otherwise, there are several national brands available almost everywhere, so I’ll bet your store carries a few of them. If you plan a day ahead, it’s easy to make pulled pork in your instapot or slow cooker. My slow-cooker pork recipe can be modified by omitting the peppers and used in the tacos. Your pork will be moist and tender with a mild chile flavor. Save leftovers for another meal.
Directions for Quick Chipotle Pork Tacos
This is such a quick weeknight meal! Let’s start with making the refried beans.
Drain the canned beans, saving the sauce in a bowl.
Bring a skillet up to medium-high heat. While that comes to temperature, finely chop the onion. Add oil to pan, swirling to coat. Add the onion and a pinch of salt. Cook 8–10 minutes or until onions are translucent.
Add the minced garlic; this will cook until fragrant (just a couple of minutes). Meanwhile, reheat the cooked pork in your microwave.
While the meat reheats, cut grape tomatoes into small quarters and shred lettuce (unless you bought a bag of shredded lettuce, you smart cookie).
Remove the pan from heat and stir in beans. Mash beans with a potato masher (use a fork if you don’t have one) and stir well to combine the mixture.
To assemble your tacos (I like the Old El Paso crunchy corn taco shells with a square bottom), line the bottom with a generous tablespoon of beans. Top with some of the pork, then add lettuce and tomatoes. Drizzle with sauce from the beans (I reheated the sauce for a few seconds in the microwave). Serve with a wedge of lime if desired. Other optional toppings could include shredded cheese and sour cream.
What’s your favorite spring activity? Walks in the park? Flying a kite? Going to a ballgame? Leave a comment below. What do you grab when on the go? With simple, delicious, and satisfying recipes like my Chipotle Pork Tacos, you’re fed and out the door in no time!
Here are two more fast dinner ideas perfect for spring or summer. Both use smart supermarket shortcuts.
Mom’s Italian Deli Rotelle Pasta Salad is a satisfying supper in a snap. As the pasta boils, prepare the other ingredients and toss with grated Parmesan.
Frozen tortellini and cooked shrimp provide the fast track to flavor in my Pesto Tortellini and Shrimp Salad. You can zip up the pesto fresh in no time, or if you’re really pressed for time, purchase pesto from the store.
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.