Naked Green Chili Pork Burritos
34 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 487 |
| pro | 24 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 60 g |
| fibre | 9 g |
| chol | 46 mg |
| sodium | 845 mg |
| potassium | 910 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 24 |
| vit A | 6 |
| vit C | 40 |
| folate | 40 |
Per serving
Restaurant cost $7.50
To make $3.83
Savings $3.67
Time-Saving Tip: This makes enough for six healthy servings. Making slightly larger portions at dinner and refrigerating the extras for the next day's lunch can save precious time in the morning.
Ingredients
- 1 lb lean ground pork
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1/4 tsp salt
- 1 can (19 oz/540 mL) pinto beans or romano beans, drained and rinsed
- 1 cup mild salsa
- 1 can (127 mL) chopped green chilies, drained and rinsed
- 1/4 cup chopped fresh coriander
- Mexican Rice:
- 2 plum tomatoes, chopped, (6 oz/175 g total)
- 1/2 white onion, chopped
- 2 cloves garlic
- 1 tbsp vegetable oil
- 1-1/3 cups basmati rice
- 1 pinch salt
- Guacamole:
- 1 ripe avocado
- 2 tbsp lime juice
- 1 green onion, sliced
- 1 pinch salt
- 1 pinch pepper
Preparation
Mexican Rice: In food processor, puree together tomatoes, onion and garlic until very smooth. Set aside.
In saucepan, heat oil over medium heat; cook rice, stirring, until lightly golden, about 5 minutes.
Stir in tomato mixture and sa< cook, stirring, for 4 minutes.
Add 1-1/2 cups (375 mL) water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Fluff with fork. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Meanwhile, in large skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink; drain off any fat.
Add onion, garlic, cumin, oregano and sa< cook over medium heat, stirring occasionally, until onion is softened, about 6 minutes.
Add beans, salsa and chopped green chilies; simmer for 5 minutes. Add coriander; cook for 1 minute. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Guacamole: Halve and pit avocado; scoop flesh into bowl. Add lime juice, green onion, salt and pepper; mash until slightly chunky.
Spoon pork mixture over rice; top with guacamole.
In saucepan, heat oil over medium heat; cook rice, stirring, until lightly golden, about 5 minutes.
Stir in tomato mixture and sa< cook, stirring, for 4 minutes.
Add 1-1/2 cups (375 mL) water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Fluff with fork. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Meanwhile, in large skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink; drain off any fat.
Add onion, garlic, cumin, oregano and sa< cook over medium heat, stirring occasionally, until onion is softened, about 6 minutes.
Add beans, salsa and chopped green chilies; simmer for 5 minutes. Add coriander; cook for 1 minute. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Guacamole: Halve and pit avocado; scoop flesh into bowl. Add lime juice, green onion, salt and pepper; mash until slightly chunky.
Spoon pork mixture over rice; top with guacamole.
Source : Canadian Living Magazine: April 2009
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