Pork and black bean burritos

4 servings

Ingredients

Quantity Ingredient
8 ounces Pork tenderloin; quartered
; lengthwise and cut
; crosswise into 1/2
; inch wide pieces
3 tablespoons Fresh lemon or lime juice
2 teaspoons Chili powder
½ teaspoon Ground cumin
½ teaspoon Ground coriander
8 Flour tortillas; stacked and wrapped
; in foil (7 inch)
2 cans Black beans; drained and rinsed
; (16 oz.)
1½ cup Chicken broth
2 teaspoons Minced fresh garlic
1 tablespoon Olive oil
1 cup Chopped onion
1 16 ounce ca tomatoes; drained, seeded,
; and coarsely
; chopped
1 4 ounces can chopped green chiles
½ cup Low-fat or nonfat sour cream

Directions

1. Heat the oven to 250 degrees F.

2. Put the pork into a large bowl. Add the lemon juice, chili powder, cumin, and coriander, tossing to coat.

3. Place the wrapped tortillas in the oven for 8 to 10 minutes. Turn the oven off and keep the tortillas in the oven until ready to use.

4. Meanwhile, in a medium-size saucepan, combine the beans, chicken broth, and garlicup Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and boil gently for 7 minutes, or until about half the broth is left. Remove the pan from the heat. With a potato masher or slotted spoon, mash to a thick paste. (You'll have about 2 cups.) 5. In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, for 7 minutes, or until lightly browned and almost tender.

6. Add the pork and stir-fry for 2 to 3 minutes, or until lightly browned on the outside and barely pink in the center. Add the tomatoes and all but 1 tablespoon of the chopped green chiles. Cook, stirring occasionally, for 2 minutes, or until the pork is cooked through. Remove the skillet from the heat.

7. In a small bowl, mix the reserved 1 tablespoon of chiles and the sour cream. Remove the tortillas from the oven.

8. To assemble, spoon ¼ cup of the bean mixture slightly below the center of each tortilla. Top with a scant ⅓ cup of the pork mixture. Fold the bottom of the tortilla to cover the filling. Fold the sides toward the center, then roll up from the bottom. Serve with the sour cream mixture to spoon over the tops.

To Freeze: Wrap the burritos individually in foil for reheating in the oven or waxed paper for reheating in the microwave. Place the individually wrapped burritos in a zipper type food storage bag and freeze for up to 3 months.

To Reheat: Wrap the burritos in the refrigerator or microwave according to manufacturer's instructions before heating. Reheat the foil wrapped burritos in a 350 degrees F oven for 10 to 13 minutes. Reheat the waxed paper wrapped burritos in the microwave according to the manufacturer's instructions, approximately 4 minutes.

Copyright credit: Round Stone Press, Incup and Woman's Day Magazine, 1995© 1997 Lifetime Entertainment Services. All rights reserved.

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