- 2 1/2 pound pork loin
- 2 cup salsa
- 4 tablespoon brown sugar
- 1/2 medium onion
- 1 none cooking spray
- 1 cup brown rice, raw
- 2 cup chicken broth, low-sodium
- 1/3 cup cilantro
- 1/4 teaspoon salt
- 14 1/2 ounce black beans, canned
- 1 medium bell pepper, red
- 2 teaspoon cilantro
- 6 medium tortilla, whole wheat
- 6 leaf lettuce, romaine
- 1/8 cup ranch dressing, low fat
- 2 cup pineapple
- Place pork into slow cooker (no need to add any liquid). Cover and cook on low for 6 hours.
- Shred pork in crockpot by pulling at it with two forks. Add salsa and brown sugar; mix well. Cover and cook for an additional 1 hour.
- Once you shred the pork, chop onion and spray a sauce pan with cooking spray, heating over medium.
- Add onion to pan and allow to brown, approximately 8-10 minutes. Add rice, broth, cilantro and salt. Cover and bring to a boil. Once boiling, turn heat down to low and simmer until rice is tender and liquid has been absorbed. Turn off heat and allow to rest 5 minutes. Fluff with a fork.
- Meanwhile, drain and rinse beans and thinly slice bell pepper.
- Add beans, cilantro, and 1/4 of the salsa from the crockpot to another small pan. Heat the mixture over medium while mashing some of the beans. Cook 3-4 minutes until just heated.
- Lay out the tortillas (heat first if desired) and layer with lettuce, beans, a few slices of pepper, rice, and pork. Drizzle ranch over the top then roll up.
- Serve with pineapple on the side.
Calories: 704kcal | Carbohydrates: 81g | Protein: 52g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 1386mg | Fiber: 14g | Sugar: 24g