Pork and Black Bean Tacos

Ingredients:

• 12 warmed corn tortillas (recipe corn tortillas, recipe wheat tortillas)
• 450 g of minced pork
• 425 gr. black beans
• 1 zucchini, cut into quarters and then into 1/2-inch pieces.
• 1 bell pepper (any color), cut into 1.2 cm pieces.
• 1/2 tbsp. grated mozzarella cheese (about 60 gr.)
• 2 crushed cloves of garlic
• 2.5 tbsp. vegetable oil
• 1 small red onion, finely chopped
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• Coarse salt
• Freshly ground black pepper

Preparation:

1. In a small saucepan, heat 1/2 tablespoon of vegetable oil over medium heat. Add half the garlic and cook for 1 minute, stirring occasionally, until golden. Add the beans and bring to a boil. Remove from heat, sprinkle with grated cheese, and cover to keep warm.
2. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the ground beef, remaining garlic, half the red onion, cumin, cayenne pepper, and 1/2 teaspoon of salt. Cook, stirring, for 5 minutes, until the meat is browned.
   
   Transfer to a bowl using a slotted spoon. Heat the remaining 1 tablespoon of vegetable oil in a frying pan. Add the bell pepper, zucchini, and 1/4 teaspoon of salt and cook for about 3 minutes, or until halfway cooked through. Return the ground pork to the pan, add a little water, and season with salt and pepper to taste.
3. Fill the flatbreads with the minced meat and vegetable mixture. Serve with beans. Top with the remaining chopped onion.