Kitchen / Latin American
Mexican Pork and Bean Meal Prep
One slow-cooked pork and black bean base, split into wraps and bowls for eight meals.
Output: eight meals from one pork-and-bean base.
Base
- Pork butt
- Cooked black beans
- Mushrooms
- Salt
- Chili powder and cumin, if available
- Cut pork into chunks and salt well.
- Cook covered at 300 F for 3-4 hours until shreddable.
- Shred the pork.
- Cook chopped mushrooms over high heat until their water evaporates.
- Add pork and black beans.
- Fry until the filling is cohesive but not wet.
Branch 1: four wraps or quesadillas
Per meal:
- 2 tortillas
- 150-200 g pork-and-bean filling
- Mexican-style cheese
Toast in a dry pan and press until crisp. Steaming the wraps was specifically avoided because it weakens texture.
Branch 2: four bowls
Per meal:
- About 200 g filling
- Spinach or additional mushrooms
- Optional rice for more carbohydrate
Spaghetti decision
Existing spaghetti and red sauce remained a separate meal stream. Mixing it into the Mexican pork system was rejected. To make the spaghetti more complete, add ground pork or beef and reduce the sauce until thick.
Design logic
One slow-cooked base creates two formats, limiting prep work without making all eight meals identical.