Subj : BH&G 3243
To   : All
From : Dave Drum
Date : Wed Jul 07 2021 05:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Burrito Bowls
 Categories: Vegetables, Pork, Chilies, Beans, Cheese
      Yield: 6 Servings
 
      4 c  Cauliflower florets
      3 tb Canola oil
    1/2 ts Salt
      1 lb Boneless pork loin; in thin
           - bite-size strips
      1 tb Taco seasoning mix
           - cooking spray
      1 md Poblano pepper; in thin
           - bite-size strips
      2 c  Frozen whole kernel corn;
           - thawed
      1 c  Canned black beans; rinsed;
           - drained
      1    Lime
      1 md Avocado; halved, pitted,
           - peeled
      5 c  Shredded romaine lettuce
      1 c  Refrigerated pico de gallo
    1/4 c  Shredded Mexican-style
           - four-cheese blend
           Lime wedges and/or chopped
           - fresh cilantro (opt)
 
  Set oven @ 425ºF/218ºC.
  
  Place cauliflower in a food processor. Cover and pulse
  several times until cauliflower is evenly chopped into
  rice-size pieces. (If necessary, process cauliflower in
  batches.) Transfer cauliflower to a foil-lined 15x10-inch
  baking pan. Drizzle with 1 tablespoon of the oil and
  sprinkle with 1/4 teaspoon of the salt; toss to coat.
  Spread cauliflower in an even layer in the pan. Roast,
  uncovered, 23 to 25 minutes or until lightly charred,
  stirring once.
  
  Meanwhile, in a bowl toss together pork strips, 2
  teaspoons of the taco seasoning, and the remaining 1/4
  teaspoon salt. Coat an extra-large nonstick skillet with
  cooking spray; heat over medium-high heat. Cook pork and
  poblano pepper in hot skillet 4 to 6 minutes or until
  pork is just slightly pink, stirring occasionally. Reduce
  heat to medium-low. Add corn and beans; cook about 2
  minutes or until heated.
  
  Remove 1/2 teaspoon zest and squeeze 3 tablespoons juice
  from lime. In a bowl mash together avocado and lime zest.
  In another bowl whisk together the remaining 2
  tablespoons oil, remaining 1 teaspoon taco seasoning, and
  the lime juice.
  
  Divide lettuce among six serving bowls. Top with
  cauliflower and pork mixture. Spoon avocado mixture into
  centers of bowls. Top with pico de gallo and cheese.
  Drizzle with lime juice mixture. If desired, serve with
  lime wedges and/or cilantro.
  
  Makes: 6 servings
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 25 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Using words to describe magic is like using a screwdriver to cut meat
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