{"id":294,"date":"2025-03-16T01:59:44","date_gmt":"2025-03-16T01:59:44","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/black-bean-pork-burritos\/"},"modified":"2026-04-04T02:34:41","modified_gmt":"2026-04-04T02:34:41","slug":"black-bean-pork-burritos","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/black-bean-pork-burritos\/","title":{"rendered":"Black Bean Pork Burritos"},"content":{"rendered":"<p>3\/4 cup thawed limeade concentrate<br \/>\n1 tbsp. EVOO<br \/>\n2 tsp. salt, divided<br \/>\n1 1\/2 tsp. pepper, divided<br \/>\n1 pound boneless pork loin, cut into thin strips<br \/>\n2 cups chopped seeded plum tomatoes<br \/>\n1 small green pepper, chopped<br \/>\n1 small onion, chopped<br \/>\n1\/4 cup plus 1\/3 cup fresh cilantro<br \/>\n1 jalapeno pepper, chopped and seeded<br \/>\n1 tbsp. lime juice<br \/>\n1\/4 tsp. garlic powder<br \/>\n1 cup uncooked rice<br \/>\n2 cups shredded cheese<br \/>\nTortillas<br \/>\n1 15 oz. can black beans<br \/>\n<!--more--><br \/>\nIn 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.<\/p>\n<p>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.<\/p>\n<p>Cook rice according to package. Stir in remaining cilantro; keep warm. Drain pork and discard marinade. In a large skillet, saute pork.<\/p>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-294","post","type-post","status-publish","format-standard","hentry","category-main-course"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=294"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/294\/revisions"}],"predecessor-version":[{"id":2833,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/294\/revisions\/2833"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}