Union Pay

30 mins

250g	lean pork shoulder, cooked and shredded
4	soft, small tortilla wraps, or lettuce cups
100g	organic, refried beans
50g	reduced fat shredded cheese
30ml	olive oil
1	small onion, finely chopped
2	garlic cloves, minced
	fresh coriander, chopped
/ salt and pepper to taste
For The Salsa
100g	tomato fine diced
25g	red onion, fine diced

Method

Step 1
In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
Step 2
Add the cooked, shredded pork to the pan, and stir well to combine. Cook for 5-7 minutes, stirring occasionally, until the pork is heated through and tender. Season with sea salt to taste.
Step 3
Meanwhile, warm the refried beans over low heat in a separate pan, stirring occasionally, until warmed through.
Step 4
Microwave or griddle the tortilla wraps (if using), for a few seconds on each side until soft and pliable. If using lettuce, cut the core from the lettuce, so you are left with neat “cups” as you peel each leaf away
How To Plate
How To Plate
Step 5
Lay out a tortilla wrap or lettuce cup on a plate. Spread a quarter of the warmed refried beans in the centre of the tortilla
Step 6
Top the refried beans with a small amount of the pulled pork mixture, followed by a spoonful of tomato salsa and a sprinkle of shredded cheese.
Step 7
Serve with fresh coriander and serve immediately.