Craft

Pulled Pork Fajita Night

with All The Fixings

35 MIN

2 Servings

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with Cooked Pulled Pork

From the Test Kitchen

Get ready for fajita night! With chipotle-glazed pulled pork, roasted vegetables, creamy guacamole, and more, you’re sure to find combinations that everyone will enjoy. For a hearty complement, tender pinto beans are mashed with more chile paste and melty smoked gouda, then finished with pepitas for a welcome crunch.

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Nutrition

PER SERVING
Calories

990 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Cooked Pulled Pork
4 Flour Tortillas
1 15.5-Oz Can Pinto Beans
1 Bell Pepper
2 tsps Chipotle Chile Paste
2 Tbsps Tomato Paste
1 Tbsp Light Brown Sugar
1 Red Onion
4 oz Grape Tomatoes
2 oz Smoked Gouda Cheese
1 Lime
¼ cup Guacamole
¼ cup Sour Cream
1 bunch Cilantro
2 Tbsps Raw Pepitas
2 Scallions
1 oz Sliced Roasted Red Peppers

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Grate the gouda on the large side of a box grater. Halve the tomatoes. Roughly chop the cilantro leaves and stems. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime(s). In a bowl, combine the halved tomatoes, chopped cilantro, sliced white bottoms of the scallions, and the juice of 2 lime wedges (or 4 wedges for 4 servings); season with salt and pepper. Stir to combine. In a separate bowl, combine the sour cream and guacamole.

2 Roast & finish the vegetables

Line a sheet pan with foil. Place the sliced onion(s) and sliced pepper(s) on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until lightly browned and softened. Leaving the oven on, remove from the oven. Evenly top with the juice of the remaining lime wedges. Carefully stir to coat.

3 Make the cheesy beans

Meanwhile, in a medium pot, combine the beans (including the liquid) and up to half the chile paste, depending on how spicy you'd like the dish to be. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a spoon), mash until about half the beans are broken down. Cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the grated gouda; taste, then season with salt and pepper if desired. Cover to keep warm.

4 Glaze the pork

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high. Add the pulled pork. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sugar, tomato paste, and as much of the remaining chile paste as you'd like. Cook, stirring constantly, 1 to 2 minutes, or until combined. Carefully add 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pork is heated through and the sauce is slightly thickened. Turn off the heat.

5 Warm the tortillas & serve your dish

Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the warmed tortillas with the glazed pork, creamy guacamole, cheesy beans, tomato salsa, and finished vegetables. Top the beans with the pepitas. Garnish the fajitas with the sliced green tops of the scallions. Enjoy!