3/4 cup thawed limeade concentrate
1 tbsp. EVOO
2 tsp. salt, divided
1 1/2 tsp. pepper, divided
1 pound boneless pork loin, cut into thin strips
2 cups chopped seeded plum tomatoes
1 small green pepper, chopped
1 small onion, chopped
1/4 cup plus 1/3 cup fresh cilantro
1 jalapeno pepper, chopped and seeded
1 tbsp. lime juice
1/4 tsp. garlic powder
1 cup uncooked rice
2 cups shredded cheese
Tortillas
1 15 oz. can black beans

In large resealable bag combine limeade, oil, 1 tsp. salt and 1/2 tsp. pepper; add pork. Seal bag and turn to coat; refrigerate at least 20 minutes.

For salsa, combine tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper in a small bowl. Set aside.

Cook rice according to package. Stir in remaining cilantro; keep warm. Drain pork and discard marinade. In a large skillet, saute pork.

Sprinkle tortillas with 1/3 cup cheese, add 1/2 cup pork and 1/4 cup salsa, then top with 1/2 cup rice and 1/4 cup black beans.