Burrito:
2 2lb Pork Tenderloins
1 TB cumin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cocoa powder
12 oz Goya Salsa Verde
juice of 1 lime
8 flour or corn burrito toritllas
In your crock pot, place the 2 pork tenderloins and the spices in and cook on low for 4 hours. Pull the meat apart with a fork once it has cooked and add the jar of Salsa Verde and and the juice of 1 lime. Continue to heat.
Rice:
3 cups of water
1 can of chicken broth (2 cups)
1 cup frozen peas (thawed)
2 cups of brown rice
1/3 cup finely chopped carrot
1/3 cup finely chopped yellow onion
1 tsp cumin
dash of salt
Boil the water, chicken broth, carrots and onions together. Once that has come to a boil add the rice and spices. Simmer on low for 35-40 minutes or until the rice is done, adding the peas at the end.
Beans:
1 32oz can of black beans
1 cup chopped bacon
Cook the bacon in a sauce pan. Once the bacon is cooked and crispy, add the beans and heat the mixture through.
The pork will make enough for 8 large burritos. Feel free to top with cheese. Heat the oven to 350 and place the wrapped burritos in the oven just to heat them through and give the tortilla a slight crunch.
