Naked Green Chili Pork Burritos

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 1 lb lean ground pork
  • 1 white onion diced
  • 2 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1 can pinto beans drained and rinsed
  • 1 can romano beans drained and rinsed
  • 1 cup mild salsa
  • 1 can chopped green chili drained and rinsed
  • 1/4 cup chopped fresh coriander
Guacamole:
  • 1 avocado
  • 2 tablespoons lime juice
  • 1 green onion sliced
  • 1 pinch salt
  • 1 pinch pepper
Mexican Rice:
  • 2 plum tomato chopped, (6 oz/175 g total)
  • 1/2 white onion chopped
  • 2 cloves garlic
  • 1 tablespoon vegetable oil
  • 1 1/3 cup basmati rice
  • 1 pinch salt

Method

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 salt; 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 salt; 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.

Nutritional facts Per serving: about

  • Sodium 845 mg
  • Protein 24 g
  • Calories 487.0
  • Total fat 17 g
  • Potassium 910 mg
  • Cholesterol 46 mg
  • Saturated fat 5 g
  • Total carbohydrate 60 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Naked Green Chili Pork Burritos