Baked Pork Burrito

I took a break from blogging and now getting back to the “posting mode” is a nightmare. I keep on postponing and procrastinating. I decided to literally glue myself on the chair, today until I come up with one post. It wasn’t easy but am almost there now and I’m clearly more motivated. PHEW!!! Have a lovely day and enjoy the rest of the week!

Heat 2 tablespoons of the oil in a large skillet and stir fry the pork, over high heat until slightly charred and no longer pink, 3-5 minutes. Remove and set aside.

Add the remaining oil and fry the onion and peppers, 5-6 minutes, stirring occasionally, until charred but still crunchy.

Add the beans, rice and pork to the pan and stir fry 2 minutes. Season with salt and pepper and add the lime juice. Remove from the heat.

Spoon the filling evenly over the 8 tortillas, roll them up and arrange them in a 10 x 9 oven dish.

Spoon the salsa over the tortillas

and top with the cheese.

Bake about 20 minutes until hot and cheese is melted.

Serve immediately with guacamole or tomato salsa.

Baked Pork Burrito

Difficulty: easy
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Preparation time: 15 minutes; Cooking time: 35 minutes Serves: 4

Ingredients

4 tablespoons vegetable oil
500g (1 Ib) thinly sliced pork tenderloin (or chicken or turkey), seasoned
1 large onion moon-sliced
1 medium red bell pepper julienned
1 medium yellow or orange red bell pepper julienned
2 cups black beans rinsed and drained
2 cups cooked and cooled rice
1-2 tablespoons lime juice
8 medium sized flour tortillas (I used 10 x 7-inch tortillas)
1/3 cup (6 tablespoons) medium hot store bought salsa
225g (8oz) Cheddar cheese grated
Salt and freshly ground pepper to taste

Instructions

Preheat the oven to 400F (200C) ten minutes before using. Heat 2 tablespoons of the oil in a large skillet and stir fry the pork, over high heat until slightly charred and no longer pink, 3-5 minutes. Remove and set aside.
Add the remaining oil and fry the onion and peppers, 5-6 minutes, stirring occasionally, until charred but still crunchy.
Add the beans, rice and pork to the pan and stir fry 2 minutes. Season with salt and pepper and add the lime juice. Remove from the heat.
Spoon the filling evenly over the 8 tortillas, roll them up and arrange them in a XXX oven dish. Spoon the salsa over the tortillas and top with the cheese. Bake about 20 minutes until hot and cheese is melted. Serve immediately with guacamole or tomato salsa.

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