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Bean and Pork Burritos

  • 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
  • 3/4 pound boneless pork loin, cut into thin strips
  • 3 cups chopped seeded plum tomatoes
  • 1 medium green pepper, chopped
  • 1 medium 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
  • 1/4 cup uncooked long grain rice
  • 1 cup shredded Monterey Jack cheese
  • 6 flour tortillas (8 inches), warmed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 6 tablespoons sour cream

Directions

  • In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and 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 pork, discarding 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, 1/4 cup black beans and 2 tablespoons sour cream. Fold sides and ends over filling. Serve with remaining salsa.
Nutrition Facts
1 burrito: 481 calories, 17g fat (8g saturated fat), 48mg cholesterol, 1178mg sodium, 57g carbohydrate (10g sugars, 7g fiber), 26g protein.
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