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Black Bean Pork Burritos

Name: Black Bean Pork Burritos
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6 servings.
Cuisine: North America, Mexican
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 shredded Monterey Jack cheese; 6 flour tortillas (10 inches), warmed; 1 can (15 ounces) black beans, rinsed and drained

2 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. + marinating Cook: 5 min.

Makes

6 servings

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.

Black Bean Pork Burritos Recipe photo by Taste of Home

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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 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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 burrito: 690 calories, 23g fat (11g saturated fat), 70mg cholesterol, 1586mg sodium, 83g carbohydrate (11g sugars, 7g fiber), 36g protein.