Spicy Pork and Pinto Bean Burritos

If you love burritos, but I know I should not have all that fat, here's a tasty burrito recipe for you. We trade in beef fat ground beef lean pork and substitute the refried beans, which are usually cooked in lard, with good-for-you beans. We also use brown rice instead of white. If you think our spicy pork and Pinto Bean Burritos can be too spicy for you, omit the jalapeno pepper. Spicy pork and bean burritos 1 jalapeno pepper 1 teaspoon cumin, divided 1 teaspoon salt, divided 2 smoked pork chops 2 stalks celery, chopped 1 tablespoon olive oil 1 cup onion, chopped 1 carrot, 1 tablespoon minced garlic 1 / 8 teaspoon cinnamon Pinch of ground red pepper 1 cup canned tomatoes 1 1 / 4 cups chicken broth 1 can low-fat black beans, drained and rinsed 1 / 4 cup chopped fresh cilantro 1 package (20 oz) burrito-size flour tortillas 2 cups cooked brown rice 1 / 2 cup shredded Monterey Jack cheese 1 cup lettuce 1 cup fresh tomato sauce, lime wedges Heat line with small foil oven with a sheet. Bake jalapeno peppers 2 inches from heat for 8 minutes, until skin is burnt from all sides. Be sure to turn the peppers char on both sides. Foil wrap around the pepper and let stand until cool enough to handle, probably about 10 minutes. Remove the stem, skin and seeds of pepper. Cut the pepper. A NOTE: It'sa good idea to wear gloves when handling hot peppers. Do not touch face or eyes with your hands while handling these peppers. Rub half the cumin and half the salt on both sides of pork chops. Heat a small Dutch oven over medium-high and add oil. Brown pork chops in oil for about 2 minutes per side. Remove ribs from Dutch oven and transfer to a cutting board. Cut the meat into 1/2-inch pieces, discarding any fat, and place pieces in bowl. Set aside. Reduce heat to medium Dutch oven and add the peppers, celery, onion, carrot, garlic, cinnamon, red pepper and remaining salt and cumin. Cook, stirring, about 5 minutes or until onion softens. Add canned tomatoes and cook 2 to 3 minutes or until hot. Add the chicken broth, pinto beans, and chunks of pork. Bring to a boil, cover and simmer for 30 minutes. Stir in cilantro. Meanwhile, heat oven to 350 degrees. Transfer 1 1 / 2 cups bean mixture without pork to a blender or food processor and last (return all the pieces of pork to the pan). Return pureed bean mixture in saucepan and cook over medium-low heat just until hot, be careful not to burn. Steam tortillas or microwave according to package directions. Spoon 1 / 4 cup of rice in the center of a tortilla. Spoon 1 / 2 cup bean mixture on top of rice, sprinkle with a tablespoon of cheese. Arrange 1 / 8 cup of lettuce and 2 tablespoons of fresh tomato on top of the cheese, fold in sides and one end of tortilla and roll up. Place burrito seam side in a baking tray. Cover with a free sheet and keep warm in the oven. Repeat with remaining tortillas as above. Serve with lemon wedges and salsa, if desired. Yield: 8 burritos. Enjoy!