If you love burritos but know you shouldn't have all that fat, here is a tasty burrito recipe for you. We trade-in the fatty ground beef for lean pork and replace the refried beans, which are usually cooked in lard, with good-for-you pinto beans. We also use brown rice, rather than white. If you think our Spicy Pork and Pinto Bean Burritos might be too spicy for you, omit the jalapeno pepper.
SPICY PORK AND BEAN BURRITOS
1 jalapeno pepper
1 tsp cumin, divided
1 tsp salt, divided
2 boneless pork chops
2 celery ribs, chopped
1 tbsp olive oil
1 cup chopped onions
1 carrot, chopped
1 tbsp chopped garlic
1/8 tsp cinnamon
a pinch of ground red pepper
1 cup chopped canned tomatoes
1 1/4 cups low-fat chicken broth
1 can pinto beans, drained and rinsed
1/4 cup chopped fresh cilantro
1 pkg (20-oz size) burrito-size flour tortillas
2 cups cooked brown rice
1/2 cup shredded Monterey Jack cheese
1 cup shredded lettuce
1 cup chopped fresh tomatoes
Heat broiler; line a small baking sheet with foil. Broil the jalapeno pepper 2-inches from the heat for about 8 minutes until skin is charred on all sides. Be sure to turn the pepper to char both sides. Wrap foil around the pepper and let stand until cool enough to handle, probably about 10 minutes. Remove the stem, skin and seeds from the pepper. Chop the pepper. NOTE: It is a good idea to wear gloves when handling jalapeno peppers. Do not touch face or eyes with hands while handling these peppers.
Rub half the cumin and half the salt on both sides of the pork chops. Heat a small Dutch oven over medium-high heat and add the oil. Brown the pork chops in the oil for about 2 minutes per side. Remove chops from Dutch oven and transfer to a cutting board. Cut the meat into 1/2-inch pieces, discarding any fat, and place pieces in a bowl. Set aside.
Reduce the heat of the Dutch oven to medium and add the jalapeno, celery, onions, carrot, garlic, cinnamon, red pepper and the remaining salt and cumin. Cook, stirring, about 5 minutes or until the onion softens. Add canned tomatoes and cook 2 to 3 minutes or until heated through. Stir in the chicken broth, pinto beans, and cut-up pork. Bring mixture to a boil, cover and simmer for 30 minutes. Stir in the cilantro.
Meanwhile, heat oven to 350 degrees. Transfer 1 1/2 cups of the bean mixture without any pork to a food processor or blender and puree (return any pieces of pork to the pan). Return pureed bean mixture to saucepan and simmer over medium-low heat, just until heated through; be careful not to burn.
Microwave or steam tortillas according to package directions. Spoon 1/4 cup of the rice down the center of one tortilla. Spoon 1/2 cup of bean mixture on top of rice; sprinkle with a tablespoon of cheese. Arrange 1/8 cup of lettuce and 2 tablespoons fresh tomato on top of cheese; fold in sides and one end of tortilla and roll up. Place burrito seam side down on a cookie sheet. Cover loosely with foil and keep warm in oven. Repeat with remaining tortillas same as above. Serve with lime wedges and salsa, if desired.
Yield: 8 burritos.
For more of Linda's recipes and diabetic information visit her site at http://diabeticenjoyingfood.squarespace.com