You must be logged in to post a review.
Summer schmummer. Get out that slow cooker!
Place the pork roast in a slow cooker. Add the cumin, chili powder, crushed red pepper, a good pinch of salt and pepper, and the enchilada sauce. Cook on low for 6 hours.
During the last hour, take 2 forks and shred the meat in its collected juices. Add the black beans, stir to combine and let it finish cooking.
Heat the tortillas in the microwave, oven, toaster, whatever.
Layer the meat, a little bit of kale, a couple tablespoons shredded cheese, a few cherry tomatoes and slices of avocado inside each warmed tortilla. Spritz with a little bit of lime juice and roll the burrito up.
Serve as is. Or you could sprinkle a little more cheese on top of the burrito and throw it under the broiler for a few seconds like I did.
Yeah, definitely do that.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!