Ingredients
3/4 cup thawed limeade concentrate1 tablespoon olive oil2 teaspoons salt, divided1-1/2 teaspoons pepper, divided1 pound boneless pork loin, cut into thin strips2 cups chopped seeded plum tomatoes1 small green pepper, chopped1 small onion, chopped1/4 cup plus 1/3 cup minced fresh cilantro, divided1 jalapeno pepper, seeded and chopped1 tablespoon lime juice1/4 teaspoon garlic powder1 cup uncooked long grain rice2 cups shredded Monterey Jack cheese6 flour tortillas (10 inches), warmed1 can (15 ounces) black beans, rinsed and drained
Preparation
In a large resealable plastic bag, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Seal bag and turn to coat; refrigerate for at least 20 minutes.
For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside.
Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. Drain and discard marinade. In a large nonstick skillet, saute pork for 5-6 minutes or until no longer pink; drain.
Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with about 1/2 cup pork and 1/4 cup salsa; top with 1/2 cup rice mixture and 1/4 cup black beans. Fold sides and ends over filling. Serve with remaining salsa.
