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Black Bean Pork Burritos Recipe

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Tender pork pieces are wrapped in soft tortillas and topped with a flavorful salsa. This simple dish from Fiona Seels and Jason Martinek of Pittsburgh, Pennsylvania has a refreshing hint of lime.

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Black Bean Pork Burritos Recipe

Prep: 35 min. + marinating Cook: 5 min.

Yield: 6 Servings

35 5 40

Ingredients

3/4 cup thawed limeade concentrate
1 tablespoon olive oil
2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1 pound boneless pork loin, cut into thin strips
2 cups chopped seeded plum tomatoes
1 small green pepper, chopped
1 small onion, chopped
1/4 cup plus 1/3 cup minced fresh cilantro, divided
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1/4 teaspoon garlic powder
1 cup uncooked long grain rice
2 cups (8 ounces) shredded Monterey Jack cheese
6 flour tortillas (10 inches), warmed
1 can (15 ounces) black beans, rinsed and drained

Directions

In a large resealable plastic bag, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Seal bag and turn to coat; refrigerate for at least 20 minutes.
For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside.
Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. Drain and discard marinade. In a large nonstick skillet, saute pork for 5-6 minutes or until no longer pink; drain.
Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with about 1/2 cup pork and 1/4 cup salsa; top with 1/2 cup rice mixture and 1/4 cup black beans. Fold sides and ends over filling. Serve with remaining salsa. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Black Bean Pork Burritos in Taste of Home August/September 2007

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Black Bean Pork Burritos (2)

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Black Bean Pork Burritos

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Reviewed on May. 14, 2012 by swandlw

Best homemade burritos I ever had. I also did sauteed onion/green pepper. The salsa is really good. I marinated the pork for 24 hours and it was a bit too 'limeade-y" for my liking. Next time i'll marinate it for less time. Meat was nice & tender.

Reviewed on Sep. 30, 2011 by vewebber58

These were tasty, though it's basically a cold sandwich and different from what I was expecting. I marinated the meat for over 24 hours, and the lime flavor really came through. The recipe for salsa made LOTS, but it's good to have on hand. I used it later with some chicken enchiladas, and even added it as a salad ingredient.