Black Bean Pork Burritos Recipe

4.5 2 2
Black Bean Pork Burritos Recipe
Black Bean Pork Burritos Recipe photo by Taste of Home
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Black Bean Pork Burritos Recipe

Read Reviews
4.5 2 2
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + marinating Cook: 5 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + marinating Cook: 5 min.

Ingredients

  • 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

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

Nutritional Facts

1 each: 678 calories, 21g fat (10g saturated fat), 70mg cholesterol, 1425mg sodium, 78g carbohydrate (10g sugars, 11g fiber), 36g protein.

  • 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
  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

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MY REVIEW
swandlw User ID: 5826298 80347
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
vewebber58 User ID: 998755 168755
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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