Air-Fryer Loaded Pork Burritos
“Air-fryer burritos are quick and easy—the perfect dinner for the whole family. Don’t be afraid to load your tortillas with pork, beans, cheese and rice.” —Fiona Seels, Pittsburgh, Pennsylvania
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|6servings||35minutes + marinating||10minutes/batch|
|6servings||35minutes + marinating|
- 3/4 cup thawed limeade concentrate
- 1 tbsp olive oil
- 2 tsp salt divided
- 1-1/2 tsp pepper divided
- 1-1/2 lb boneless pork loin cut into thin strips
- 1 cup chopped seeded plum tomatoes
- 1 small green pepper chopped
- 1 small onion chopped
- 1/4 cup plus 1/3 cup minced fresh cilantro divided
- 1 Jalapeño pepper seeded and chopped
- 1 tbsp lime juice
- 1/4 tsp garlic powder
- 1 cup uncooked long-grain rice
- Cooking spray
- 3 cups shredded Monterey Jack cheese
- 6 flour tortillas warmed, 12 inches
- 1 can black beans rinsed and drained, 15 ounces
- 1-1/2 cups sour cream
- In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and refrigerate 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 pork, discarding marinade. Preheat air fryer to 350°. In batches, place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until pork is no longer pink, 8-10 minutes, turning halfway through.
- Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with 1/4 cup salsa, 1/2 cup rice mixture, 1/4 cup black beans and 1/4 cup sour cream; top with about 1/2 cup pork. Fold sides and ends over filling. Serve with remaining salsa.
1 burrito: 910 calories, 42g fat (22g saturated fat), 119mg cholesterol, 1768mg sodium, 82g carbohydrate (11g sugars, 9g fibre), 50g protein.