Grilled Pork Burritos with Salsa Verde

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
6 burritos

Ingredients
  • 1 pound boneless pork loin chops, about 3/4-inch thick
  • 2 teaspoons vegetable oil
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 3 cups homemade salsa verde (recipe below) or store-bought
  • Burritos:
  • 6 "burrito-sized" 10-inch flour or whole grain tortillas
  • 1 16 -ounce can fat-free refried beans, heated*
  • 1 cup cooked white rice, heated
  • 1 cup reduced-fat shredded Mexican cheese blend
  • 2 tablespoons fresh cilantro, chopped
  • Lime wedges, for serving
  • *You can substitute black beans
  • Salsa Verde:
  • 2 pounds fresh tomatillos, husks discarded, rinsed and patted dry
  • 1 jalapeno
  • 1 ripe avocado, pitted, peeled and chopped
  • 2/3 cup white or yellow onion, chopped
  • 1/3 cup packed cilantro leaves with tender stems
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves
  • 1/4 teaspoon kosher salt
  • Pinch of sugar
Directions
Burritos:
  • To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes.

  • Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm.

  • To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately.

  • Nutritional Information per Serving (including homemade Salsa Verde)

  • Calories: 510

  • Fat: 27g

  • Saturated Fat: 8g

  • Cholesterol: 115mg

  • Sodium: 1070mg

  • Carbohydrates: 34g

  • Protein: 32g

  • Fiber: 2g

Salsa Verde:
  • Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeno on grill grate and cook, with the lid closed, turning them occasionally, until jalapeno skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeno. Seed jalapeno, reserving seeds.

  • Pulse avocado, tomatillos and any juices, jalapeno (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.

  • Nutritional Information per Serving

  • Calories: 170

  • Fat: 13g

  • Saturated Fat: 2g

  • Cholesterol: 0mg

  • Sodium: 85mg

  • Carbohydrates: 14g

  • Protein: 2g

  • Fiber: 6g

Serving suggestion: Serve these fork-and-knife burritos garnished with a sprinkle of cheese alongside a crisp green salad of iceberg lettuce with cherry tomatoes, corn kernels, sliced black olives and ranch dressing.


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