GRILLED PORK AND BLACK BEAN BURRITO
1 lb Pork Tenderloin
1 tablespoons olive oil
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
1 tablespoon salt
½ teaspoon cayenne
½ teaspoon pepper
1 tablespoon olive oil
½ onion, chopped
2 cloves garlic, chopped
1 jalepeño, diced
28 oz can black beans
2 teaspoons spice rub
½ teaspoon cinnamon
1 tablespoon brown sugar
1 can diced tomatoes
½ lime, juiced
½ cup chicken stock
2 tablespoons fresh cilantro
Large flour tortillas
Shredded cheese (cheddar/jack)
Pico de gallo
to combine all of the spice rub ingredients in a bowl. Set aside 2
teaspoons of the rub in a bowl for the beans.
the tenderloin dry and coat with 1 tablespoon of olive oil. Coat in the
tenderloin on the grill and cook over medium heat until it reaches your
desired temperature (at least 145 degrees).
from the grill and set aside to rest.
make the beans, heat olive oil in a pot and add onions and jalepeños,
saute for 3 minutes and then add the garlic and saute for a further 1
black beans to the pot, along with the 2 reserved teaspoons of rub,
cinnamon, brown sugar, diced tomatoes and chicken stock. Simmer for 15-20
minutes, stirring occasionally.
the pork tenderloin into cubes.
1 cup of diced pork into the beans and cook for 5 more minutes. Then
remove from heat and finish beans with lime juice and fresh cilantro.
build the burrito, place a generous amount of cheese towards one side of
the tortilla. Then top with beans, cubed pork, guacamole, pico de gallo
and a few liberal dashes of hot sauce.
in the top and bottom of the tortilla and roll it up.
tortillas (flap side down first) on the grill and toast on low flipping so
they get brown on all sides and are cooked through.
with crema and salsa.