Carnitas Sweet Potato Burritos!

Clearly, you have noticed some things:

1) Ky and I love Mexican food.

2) Ky and I love low calorie, low fat, low sodium, low cholesterol pork loins

3) We like making elaborate multi-part meals!

Since we made that killer (by accident!) BBQ pulled pork a few weeks ago, we wanted to try out making carnitas burritos!

Below find color-coded all the parts of the meal: carnitas, sweet potato mash, roasted corn, guacamole, and steamed tortillas!

Carnitas

Ingredients

• 1 can diced green chilies
• pre minced garlic, or 2 cloves to mince at time of cooking
• 1 can of chipotle peppers in adobo (need 3 peppers)
• 1 can No-Salt diced tomatoes
• 1/3 jumbo yellow onion (diced)
• 1/2 jalapeno (seeded and diced)
• 1 package pork tenderloin; not marinated (usually 2 skinny ones in a pack)

1. lay pork tenderloin in crockpot, and top with jalapeno and onion

2. Dice 3 chipotle peppers; cut in half and then half those halves before cutting them several more times

3. Mix chipotle's, 1/2 can of green chilies, can of tomatoes, and one large tbsp of garlic together:

* I added 1.25 cups of water to this so there would be enough liquid to cover the pork

4. Top pork with mix in crockpot

5. Cover, and cook on low for 4-6 hours. Or until pork easily pulls apart with a fork

6. When done, remove pork to a bowl. Remove any fat.

*Save 1-2 of reserve liquid. It will keep leftovers from drying out in the fridge.

7. Pull the pork apart with two forks until well shredded. Serve

Sweet Potatoes (In lieu of rice)

Ingredients

• 2 sweet potatoes

1. Wash two sweet potatoes

2. Pierce multiple times with a fork

3. Wrap in paper towels, and microwave for 10 minutes

4. Remove, peel, and coarsely chop for easy mashing

5. Place in bowl with any seasonings you like

*I am not using seasonings because the carnitas and corn will be VERY hot, and I wanted a cooling layer

6. Mash (with fork, masher, mixer) to desired consistency

Chipolte Roasted Corn

Ingredients

• 1 can of low sodium corn (or 2 ears if you have fresh available!)
• 1/2 can black low sodium beans
• 1/2 can green chilis
• 1 chipotle pepper and reserve adobo juices
• 1 jalapeno pepper, seeded and chopped
• 1/2 a white onion, finely chopped
• garlic

1. In a DRY skillet, cook drained corn until it starts to faintly pop and brown a bit. Reserve in bowl

2. To skillet, add green chilies, jalapeno, adobo, and onion. Cook until onion softens

3. Add a small scoop of garlic, cook for 30 more seconds

4. Return corn to the pan with beans and heat through

Guacamole!!

Ingredients

• 2 avocados
• 6 campari tomatoes, seeded and diced
• 1/4 jumbo white onion, finely diced
• 1 jalapeno pepper, seeded and diced
• 1 tbsp minced garlic
• lime (if you have it, we didn't!)

1. Cut avocados, peel skin and remove bulb.

2. Mash avocados in bowl

3. Add other ingredients, then mix all together

Tortillas

1. Place a wide skillet on a burner 1/3 filled with water

2. Place a cooling rack on top (we used a grill sauté pan!)

3. Set water to boil

4. When boiling, place a tortilla on the pan. Flip after 15 seconds

5. Remove after another 15 seconds.

Tortilla's should be pliable without ripping.

Assemble burrito's with carnitas, sweet potatoes, chipotle corn, salsa, greek yogurt, hot sauce, tomatoes and lettuce.... enjoy!!