One of my favourite weeknight meals takes no time at all and is a hit with friends and family. I developed this recipe for Ontario pork with healthy weeknight dinners in mind. Looking for a dinner on a busy night, then this can be your go to recipe.
Ground ontario pork is a wonderful ingredient to have on hand to include in some family favourites like pasta sauce, meatballs and burgers, just to name a few.
Burritos are a perfect meal idea for an on the go dinner. When you have to split your time between getting home from work and getting kids off to practice or a game, dinner still needs to get in their bellies. Making these burritos ahead and keeping them at the ready helps in a pinch for those situations. Making a few extra also allows you to be ready for lunches during the week.
Have some fun and try different types of tortilla flavours or simply enjoy the pork and bean mixture over rice or noodles to change up your dinner routine.
Make the burritos ahead of time and have them ready to take for dinner on the run or to the next after school game. Fresh coriander and a hint of chili makes these sing with flavour.
PrepTime: 15 minutes
Cook Time: 25 minutes
Makes 6 servings
- 1 lb (500 g) lean Ontario ground pork
- 1 tsp (5 mL) canola oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 tsp (20 mL) chili powder
- 2 tbsp (30 mL) tomato paste
- 1 can (19 oz/540 mL) no salt added beans, drained and rinsed
- 1 cup (250 mL) sodium reduced chicken broth
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 3 tbsp (45 mL) chopped fresh coriander/cilantro
- 6 large whole grain flour tortillas
- 3/4 cup (175 mL) shredded light style cheddar or monterey jack cheese
- In large nonstick skillet, cook pork over medium high heat for about 8 minutes or until no longer pink. Scrape meat into colander to drain; set aside.Return skillet to medium heat and add oil. Add onion, garlic and chili powder and cook for 2 minutes. Add cooked pork and tomato paste and cook, stirring for 2 minutes. Add beans, broth, red pepper, jalapeno and coriander and cook, stirring for about 8 minutes or until liquid is absorbed.
- Divide mixture among centre of each tortilla and sprinkle with cheese. Fold ends in and roll up. Toast burritos in nonstick skillet over medium heat, turning once for about 4 minutes or until golden on both sides.
Tip: Make burritos ahead and wrap with plastic wrap and refrigerate for up to 2 days. To warm through, follow recipe or toast in 375 F (190 C) oven for about 15 minutes or until lightly toasted and warmed through.
Use your favourite bean variety such as black, white or kidney beans.
Got your grill on? You can warm up the burritos right on the grill to get a crispy tortilla on the outside and warm filling on the inside.
Enter our contest: What’s your favourite way to use Ontario pork in an Italian recipe?
Email us your recipe and photo at firstname.lastname@example.org and you could win a prize pack worth $85.00 that includes a signed copy of Emily Richard’s new cookbook “Per La Famiglia”.
Contest Rules click here
Emily’s career has taken her from restaurant and hotel kitchens, Canadian Living Test Kitchen and Food Network cooking shows to media and TV celebrity chef. Throughout this time she has always stayed true to her love of good food and getting people interested in cooking and enjoying great flavours.
Her new cookbook “Per La Famiglia”, focuses on her Southern Italian heritage and family inspired recipes, out this summer published by Whitecap.