Loaded Pork Burritos

Name: Loaded Pork Burritos
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 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

Ingredients

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

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 1/4 cup sour cream. Fold sides and ends over filling. Serve with remaining salsa.