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Black Bean Pork Burritos

Black Bean Pork Burritos
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.
6 ServingsPrep: 35 min. + marinating Cook: 5 min.

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.
© Taste of Home 2013

2 of 2

Black Bean Pork Burritos (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013