Use your favourite bean variety such as black, white or kidney beans.
Pork and Bean Burritos
500 g (1 lb) lean ground pork
5 ml (1 tsp) canola oil
1 onion, chopped
3 cloves garlic, minced
20 ml (4 tsp) chili powder
30 ml (2 tbsp) tomato paste
1 can (540 ml/19 oz) beans (no salt added), drained and rinsed
250 ml (1 cup) sodium-reduced chicken broth
1 red pepper, chopped
1 jalapeno pepper, seeded and minced
45 ml (3 tbsp) chopped fresh cilantro
6 large whole-grain flour tortillas (each 47 g)
75 ml (1/3 cup) shredded light cheddar cheese (optional)
In large non-stick skillet, cook pork over medium-high heat for about 8 minutes or until no longer pink. Scrape meat into colander to drain. Set aside.
Return skillet to medium heat; add oil. Add onion, garlic and chili powder; cook for 2 minutes. Add cooked pork and tomato paste and cook, stirring, for 2 minutes. Add beans, broth, red pepper, jalapeno and cilantro and cook, stirring, for about 8 minutes or until liquid is absorbed.
Dividing mixture evenly, place along centre of each tortilla and sprinkle with cheese, if using. Fold ends in and roll up.
Toast burritos in a non-stick skillet over medium heat, turning once, for about 4 minutes or until golden on both sides.
Makes 6 servings.
Nutrition information per serving: 400 calories; 25 g protein, 16 g fat, 40 g carbohydrate, 7 g fibre, 280 mg sodium.
Tip: Make burritos ahead. Wrap with plastic wrap and refrigerate for up to 2 days. To warm through, follow recipe or toast in a 190 C (375 F) oven for about 15 minutes or until lightly toasted and warmed through.
Source: Ontario Pork Producers.