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Black Bean Pork Burritos

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


  • 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


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

  • vewebber58
    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.