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Black Bean Pork Burritos Recipe
Black Bean Pork Burritos Recipe photo by Taste of Home

Black Bean Pork Burritos Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 35 min. + marinating Cook: 5 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. + marinating Cook: 5 min.
MAKES: 6 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Black Bean Pork Burritos

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed May. 14, 2012

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.

MY REVIEW
Reviewed Sep. 30, 2011

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.

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