Pulled Pork and Black Bean Burrito Bowls

This recipe is cumbersome, and I apologize in advance for the overwhelming list of ingredients. But, this is a marriage of 2 of my other recipes, and one that I really enjoyed. I thought the best way to present this is to give seperate directions/ingredients for each element (pork, beans, other) individually. I’d start with the pork in the crockpot in morning, and then come home to make the beans and rice. Enjoy.

Black Beans Ingredients (makes 8 servings):

• 1 tablespoon olive oil
• 1 chopped onion
• 1 green bell pepper, finely chopped
• 1 cup Rotel
• 1 tablespoon chopped garlic
• 1 bay leaf
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon Oregano
• Salt and pepper to taste
• 1 cup fat-free, low-sodium chicken or vegetable broth
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh cilantro
• Ground black pepper to taste
• 1 teaspoon red chile flakes (optional)

Pork Ingredients (makes 8 servings):

Ingredients:

• 2 lbs pork roast
• 1 diced onion
• 1 red pepper, chopped
• 1 can of verde enchilada sauce (or 1 1/2 cups salsa verde)
• 2 tbsp. lime juice
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp white pepper
• 2 tablespoons minced garlic
• 1/4 tsp dried basil
• splash of hot sauce (optional)

Other Ingredients:

• 2 cups uncooked white Rice
• 1 chicken bullion cube
• 1 cup reduced fat Sour Cream
• 1 cup 2% shredded cheddar Cheese
• 1 cup Mild, Medium, or Hot Salsa
• 1 Tomato, fresh diced

Crockpot Pork Instructions:

1. Place the onion, pepper, salsa verde and lime juice into crockpot.

2. Add pork sirloin.

3. Top with all listed spices.

4. Cover and cook on low for 6-8 hours (until meat shreds easily with a fork)
5. Shred pork with 2 forks.

6. Either use tongs to remove pork for tacos, or, I prefer to place the mixture in a skillet and cook on stovetop until extra juice evaporates. I think it gives better flavor.

Black Beans Instructions:

1. Add the olive oil to a 3-quart saucepan over medium heat.

2. Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.

3. Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.

4. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.

5. Remove from the heat and discard the bay leaf.

6. Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chili flakes, if desired. Keep the bean mixture warm.

Other Instructions:

1.Cook Rice according to package directions. Place bullion cube in the water used for rice. Portion out cooked rice into 8 bowls or containers once cooked.

2. Top each Bowl of rice with one portion black bean mixture, and one portion of pork (4 oz).

3. Top each bowl with 2 TBsp sour cream, 2 tbsp cheese, 2 tbsp Salsa, and diced tomatoes and cilantro to taste.

Makes 8 servings= 575 Calories Per Serving

Approximately 15 weight watchers points plus per serving