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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound fat-trimmed boned pork shoulder or butt |
2 teaspoons grated orange peel |
2 cups orange juice |
1 onion (about 1/2 lb.), peeled and chopped |
1 1/2 teaspoons ground cumin |
1 can (15 oz.) black beans, rinsed and drained |
8 warm flour tortillas (10 in.) |
1/3 cup thinly sliced green onions (including tops) |
1/3 cup nonfat sour cream |
1/3 cup tomato salsa |
salt |
Directions:
1. Cut pork into 1/4- to 1/2-inch cubes. Put a 10- to 12-inch nonstick frying pan over high heat, add pork, and stir often until meat is gray, 5 to 6 minutes.
2. Add orange peel, 1 cup orange juice, onion, and cumin to pan. Stir often over medium-high heat until liquid has evaporated and meat is lightly browned, about 20 minutes. Add 1/2 cup orange juice, scrape browned bits free, and stir until juice evaporates, about 5 minutes.
3. Add black beans and remaining 1/2 cup orange juice and stir just until beans are hot, about 2 minutes.
4. Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa, and salt to taste. Roll to enclose filling.
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