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!