Pork & Black Bean Burritos
Yield
8 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pork loin roast
cooked, finely chopped |
*
|
| 15 | ounces |
black beans
with cumin and chili spices, drained |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 8 | each |
flour tortillas
|
*
|
| 1 | clove |
garlic
cut into slices |
|
| Toppings | |||
| 8 | ounces |
cheddar cheese, very old, sharp
shredded |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
salsa
|
|
| ½ | cup |
sour cream, light
|
|
| 8 | teaspoons |
cilantro
fresh, snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pork loin roast
cooked, finely chopped |
*
|
| 433.5 | ml/g |
black beans
with cumin and chili spices, drained |
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
red hot pepper sauce
|
|
| 8 | each |
flour tortillas
|
*
|
| 1 | clove |
garlic
cut into slices |
|
| Toppings | |||
| 231.2 | ml/g |
cheddar cheese, very old, sharp
shredded |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
salsa
|
|
| 118 | ml |
sour cream, light
|
|
| 4E+1 | ml |
cilantro
fresh, snipped |
|
Directions
Combine first four ingredients in 1 qt. microwavable casserole; cover.
Microwave (HIGH) until heated through (4-5 min.), stirring once. Stack tortillas on microwavable plate, cover with a slightly dampened paper towel.
Microwave (high) until warm (1-1½ minutes).
To Serve: Top each tortilla with about ½ cup por k mixture; add toppings.
Roll up tortilla, eat out of hand.
