Ingredients
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2 teaspoons lime zest
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1/4 cup fresh lime juice
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2 garlic cloves, finely chopped
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1 tablespoon finely chopped fresh cilantro
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1/2 teaspoon crushed red pepper flakes
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5 tablespoons olive oil
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1 lb boneless pork, cut into 1/2-inch cubes
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1 (16 ounce) can fat-free refried beans
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1 (11 1/2 ounce) package flour tortillas (8 burrito-sized tortillas)
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1 -1 1/2 cup salsa
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1 (8 ounce) container sour cream
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2 small onions, thinly sliced
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2 cups finely shredded monterey jack pepper cheese (8 oz) or 2 cups monterey jack cheese (8 oz)
Instructions
- In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, cilantro, red pepper flakes and 1 tablespoon of the oil.
- Add pork; seal bag and turn to coat with lime mixture.
- Refrigerate 30 minutes to 2 hours to marinate.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat.
- Add onions; cook 7 to 10 minutes, stirring frequently, until onions turn golden brown.
- Remove onions from skillet; keep warm.
- Heat oven to 375°F
- Remove pork from marinade; drain pork on paper towels to remove excess moisture.
- Discard marinade.
- In same skillet, heat 1 tablespoon of the oil over medium-high heat.
- Add pork; cook 5 to 7 minutes, stirring occasionally, until no longer pink in center.
- Remove skillet from heat; set aside.
- Brush 1 tablespoon oil on bottom and sides of 13x9-inch (3-quart) glass baking dish or 2 (8-inch square) glass baking dishes.
- In medium microwavable bowl, place refried beans.
- Cover with microwavable paper towel; microwave on High about 1 minute or until warm.
- To assemble, spoon 2 tablespoons beans down center of each tortilla.
- Top with pork, onions and cheese.
- Roll up tortillas; place seam sides down in baking dish.
- Lightly brush remaining 1 tablespoon oil over tortillas.
- Bake uncovered 18 to 24 minutes or until edges of tortillas are golden brown.
- Serve with salsa and sour cream.