Orange Carnitas

Ingredients

• 15 oz black beans rinsed drained canned
• 8  warm flour tortillas (10 in.)
• 0.3 cup green onions thinly sliced (including tops)
• 1.5 teaspoons ground cumin 
• 0.3 cup nonfat cream sour
• 0.5 lb onion peeled chopped
• 2 cups orange juice 
• 2 teaspoons orange peel grated
• 1 pound fat-trimmed boned pork shoulder 
• 0.3 cup tomato salsa 
• 4 servings salt 

Equipment

• frying pan

Directions

1. Cut pork into 1/4- to 1/2-inch cubes. Put a 10- to 12-inch nonstick frying pan over high heat, add pork, and stir often until meat is gray, 5 to 6 minutes.
2. Add orange peel, 1 cup orange juice, onion, and cumin to pan. Stir often over medium-high heat until liquid has evaporated and meat is lightly browned, about 20 minutes.
3. Add 1/2 cup orange juice, scrape browned bits free, and stir until juice evaporates, about 5 minutes.
4. Add black beans and remaining 1/2 cup orange juice and stir just until beans are hot, about 2 minutes.
5. Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa, and salt to taste.
6. Roll to enclose filling.