Pork and Pinto Bean Tacos

In a large frying pan, melt the butter over medium-high heat. Add the diced pork and cook, stirring occasionally, until the pork is lightly browned on all sides, about 8 minutes.

Push the pork to one side of the pan. Add the diced onion to the cleared space and cook until softened and slightly translucent, about 4 minutes. Add the minced garlic and cook for 1 minute more.

Sprinkle the cumin, paprika, black pepper, and salt over the pork and onion. Stir everything together and cook for 1 minute to let the spices bloom. Pour in the tomato sauce and stir to combine.

Add the drained pinto beans and gently fold them into the pork and sauce. Reduce heat to medium-low and let the filling simmer for 15 minutes, stirring occasionally, until it thickens and the flavors meld together.

Remove the pan from heat and stir in the chopped parsley. Taste and adjust salt if needed. The filling is now ready—it should be fragrant, mildly spiced, and have a rich, kid-friendly tomato-bean flavor.

While the filling simmers, set out the shredded cheddar cheese and chopped lettuce in separate bowls. Slice or toast the white bread, or leave it soft for little hands to tear.

Pile the warm taco filling into a serving bowl and place it in the center of the table. Let each family member build their own tacos—spoon filling onto bread, top with cheese and lettuce, and dig in.

Invite everyone to assemble their tacos their way. Little ones might want filling and cheese only, while grown-ups can add extra lettuce or a dip on the side. Celebrate that everyone's eating the same meal and enjoying it differently.