Recipe - Pork And Black Bean Burritos

8 ounce Pork tenderloin; quartered
; lengthwise and cut
; crosswise into 1/2
; inch wide pieces
3 tablespoon Fresh lemon or lime juice
2 teaspoon Chili powder
One half teaspoon Ground cumin
One half teaspoon Ground coriander
8 Flour tortillas; stacked and
wrapped
; in foil (7 inch)
2 cn Black beans; drained and
rinsed
; (16 oz.)
1 One half cup Chicken broth
2 teaspoon 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
One half cup Lowfat or nonfat sour cream

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 mediumsize saucepan, combine the beans, chicken broth,
and garlicup Bring the mixture to a boil over mediumhigh 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 mediumhigh heat. Add the onion
and cook, stirring frequently, for 7 minutes, or until lightly browned and
almost tender.

6. Add the pork and stirfry 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 One fourth cup of the bean mixture slightly below the center
of each tortilla. Top with a scant 1/3 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

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