Printable | Taste of Home

Black Bean Pork Burritos

3/4 cup 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

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

Printed from tasteofhome.com Jul 20, 2008

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Black Bean Pork Burritos cont.

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.