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Monday, April 12, 2010

A New Recipe

Saturday I cooked a new meal for the family. I found the recipe in the Taste of Home magazine about a month ago but I just now got around to cooking it. The picture is what caught my attention, not the actual ingredients. The whole time I was in the kitchen I was so afraid we wouldn't like it because the ingredients aren't ones we generally use, but we all enjoyed it. It was a very pleasant surpise. I did make a few alterations which I'll type in green.

Black Bean Pork Burritos

3/4 cup thawed limeade concentrate 1/2 cup if you don't want a strong lime flavor
1 tablespoon 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 onion, chopped
1/4 cup plus 1/3 cup minced fresh cilantro, divided
1 jalapeno pepper, seeded nd chopped
1 tablespoon garlic powder
1 cup uncooked long grain rice
2 cups 8 ouces shredded Monterey Jack Cheese
6 flour tortillas (10 inches), warmed
1 can (15 ounces) black beans, rinced and drained

1. In a large resealable plastick bag, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Seal the bag and turn to coat; refrigerate for at least 20 minutes. (I only let it marinade for 10-15 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 the package directions. Stir in the 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-centered on each tortilla. Layer each with about 1/2 cup rice mixture and 1/4 cup black beans. Fold sides and ends over filling. Serve with remaining salsa.

Yeild: 6 SERVINGS


The directions didn't say to cook the black beans but I did anyways because I can't imagine eating hard beans! I made my mama's home made tortillas like always. We also ate ours with tacco sause and hot sause. I love meals like this, the kind of meal that you can make your own. It would be so easy to change the meat, exchange the black beans for re-fried beans, or eat it without the rice.

As we say at our house . . . this recipe is a keeper!


2 comments:

Under Southern Skies said...

It looks so good, Jennifer! Thanks for posting the recipe.

A Heart of Praise said...

Sounds good!