1 can(19 oz/540 mL)no salt added beansdrained and rinsed
1cupsodium reduced chicken broth
1red bell pepperchopped
1jalapeno pepperseeded and minced
chopped fresh coriander/cilantro
6largewhole grain flour tortillas
⅓cupshredded light cheddar style cheeseoptional
Instructions
In large non-stick 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. Add oil. Add onion, garlic and chili powder and cook for 2 minutes. Add cooked pork and tomato paste. 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, if using. 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.
Helpful Tip: Make burritos ahead and wrap with plastic wrap and refrigerate for up to 2 days. To reheat, 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.