Loaded Pork Burritos
Total TimePrep: 35 min. + marinating Cook: 5 min.
- 3/4 cup thawed limeade concentrate
- 1 tablespoon olive oil
- 2 teaspoons salt, divided
- 1-1/2 teaspoons pepper, divided
- 1-1/2 pounds boneless pork loin, cut into thin strips
- 1 cup 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
- 3 cups shredded Monterey Jack cheese
- 6 flour tortillas (12 inches), warmed
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups sour cream
- 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 1/4 cup sour cream. Fold sides and ends over filling. Serve with remaining salsa.
Nutrition Facts1 burrito: 905 calories, 42g fat (22g saturated fat), 119mg cholesterol, 1768mg sodium, 81g carbohydrate (11g sugars, 9g fiber), 50g protein.
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Originally published as Margarita Pork Burritos in Cinco de Mayo Dinners That Aren't Tacos Slideshow