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Prepare the rice according to the package directions. Spray an oven safe baking dish with non-stick cooking spray. Great recipe for Deconstructed Smoky Pork Burrito. with charred poblano and salsa fresca over cilantro lime rice; topped with smoky crema. Warm up the Cantina Beans in a saucepan, and the Soft Taco Wraps (if using) over a hot non-stick pan.

To get started with this particular recipe, we have to prepare a few components. You can cook deconstructed smoky pork burrito using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Deconstructed Smoky Pork Burrito:

1. Take 10 oz Ground Pork
2. Make ready 1/2 cup Jasmine Rice
3. Prepare 1 Roma Tomato
4. Take 1 Lime
5. Make ready 1/2 Yellow Onion
6. Take 1 Tex-Mex Paste
7. Take 1/4 oz Cilantro
8. Make ready 2 tsp Cooking Oil
9. Prepare 1 Cup Water
10. Get Salt and Pepper, to season
11. Take 2 tbsp Sour Cream
12. Make ready 1 tsp Smoked Paprika
13. Take 1 tsp Ground Red Pepper Flake

Make a quesadilla using two tortillas and a little bit of cheese. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. You can't go wrong either way! Put the pre-cooked quinoa into a mixing bowl along with the black beans, sweetcorn, red pepper and banana shallot.

Instructions to make Deconstructed Smoky Pork Burrito:

1. Step 1 In a small pot, combine rice, three-quarter cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until racist tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
2. Step 2 While rice cooks, finally diced tomato. Halve, peel, and cut onion into half inch thick wedges. Mince a few wedges until you have 1tbsp for the salsa. Zest and quarter lime. Core, deseed, and dice poblano. Mince cilantro.
3. Step 3 In a small bowl, combine tomato, minced onion, a pinch of cilantro, and a big squeeze of lime juice. Season with salt.
4. Step 4 In a second bowl, combine sour cream, paprika, and ground pepper flake. Stir in teaspoon of water until mixture reaches a drizzling consistency.
5. Step 5 Heat a drizzle of oil in a medium pan over medium high heat. Add poblano and onion wedges. Season with salt. Cook while stirring occasionally until softened and lightly chard, 7 to 9 minutes. Transfer to a bowl.
6. Step 6
7. Step 7 Heat another drizzle of oil and same pan over medium high heat. Add pork and a big pinch of salt. Cook, breaking up meat into pieces until browned, 4 to 6 minutes.
8. Step 8 Stir in Tex-Mex paste and 1/4 cup water until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1 to 2 minutes more. Turn off heat.
9. Step 9 Fluff rice with a fork. Stir in lime zest and half the cilantro. Season with salt and pepper.
10. Step 10 Layer rice, pork, charred veggies, salsa, then drizzle crema. Top with any remaining cilantro and pan sauce.
11. Step 11 Serve and Enjoy!
12. Ready to serve and ENJOY!

You can't go wrong either way! Put the pre-cooked quinoa into a mixing bowl along with the black beans, sweetcorn, red pepper and banana shallot. Add the spices, garlic, lime juice and olive oil and mix everything together until it is all evenly coated. For each serving, place the iceberg lettuce in the base of a bowl. In a non-stick skillet over medium heat, scramble the eggs and cook to desired doneness.

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