- 1 pound fat-trimmed boned pork shoulder or butt (pork tenderloin)
- 2 teaspoons grated orange peel (3 teaspoons)
- 2 cups orange juice
- 1 onion, peeled and chopped
- 1 ½ teaspoons ground cumin
- 1 can (15 oz.) black beans, rinsed and drained (2 cans)
- 8 warm flour tortillas (Mission Ancient Grains Artisan Style)
- 1/3 cup thinly sliced green onions (including tops)
- 1/3 cup nonfat sour cream
- 1/3 cup tomato salsa
1. Cut pork into ¼- to ½-inch cubes. Put a 10- to 12-inch nonstick frying pan over high heat, add pork, and stir often until meat is gray, 5 to 6 minutes.
2. Add orange peel, 1 cup orange juice, onion, and cumin to pan. Stir often over medium-high heat until liquid has evaporated and meat is lightly browned, about 20 minutes. Add ½ cup orange juice, scrape browned bits free, and stir until juice evaporates, about 5 minutes.
3. Add black beans and remaining ½ cup orange juice and stir just until beans are hot, about 2 minutes.
4. Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa, and salt to taste. Roll to enclose filling.
Note: Tortillas are Mission Ancient Grains Artisan Style Tortillas made with whole grain wheat, amaranth, millet, quinoa, sorghum and teff. Count as a serving of whole grains but they’re surprisingly light and flavorful.