Pork Burritos
Courtesy of Every Day with Rachael Ray 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1 Tbsp. vegetable oil |
| 6 oz. shiitake mushrooms, stems discarded and caps sliced |
| 1 head baby bok choy (about 1 lb.), shredded |
| 3 Tbsp. soy sauce |
| 1 lb. ground pork |
| 1/2 c. sour cream |
| 2 tsp. Thai garlic chili sauce |
| 4 (10-in.) flour tortillas |
| 2 c. cooked Minute® White Rice |
| 4 tsp. sesame oil |
Directions:
1. In a large skillet, heat the oil over medium heat. Add the shiitakes and cook, stirring, until tender, 4 to 5 min. Add the bok choy and 2 Tbsp. soy sauce and cook, turning, until wilted, about 2 min. Transfer to a medium bowl.
2. Add the pork to the skillet and cook over medium-high heat, breaking up the meat, until no longer pink. Stir in the remaining 1 Tbsp. soy sauce, then the reserved bok choy mixture; keep warm over low heat.
3. In a small bowl, combine the sour cream and chili sauce. In another skillet over medium-low heat, warm a tortilla just until hot, about 30 sec. per side. Transfer to a plate and slather with 2 Tbsp. of the sour cream mixture. Spoon 1/2 c. rice down the center. Top with one-quarter of the bok choy mixture, drizzle 1 tsp. sesame oil on top and then fold burrito-style. Repeat with the remaining tortillas and fillings. To serve, cut each burrito in half.
Tip: Use spinach in place of the baby bok choy.
