Crispy Pulled Pork and Black Bean Burritos

Steps

1. 1

   Warm the beans with the cumin, 2 tablespoons water and a pinch of salt in a small saucepan over medium heat, mashing about a third of them with a fork. Squeeze in half the lime and keep warm.

2. 2

   Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Spread the pork in an even layer and cook without stirring until the underside is browned and crisp, then turn and cook until heated through to 165°F, about 6 minutes in all. Squeeze the remaining lime half over it.

3. 3

   Warm the tortillas one at a time in a dry pan or wrapped in a damp towel in the microwave for 30 seconds so they fold without cracking.

4. 4

   Down the center of each tortilla, layer rice, beans, pork, cheese, salsa and cilantro, leaving a 2-inch border. Fold in the sides, then roll up tightly from the bottom.

5. 5

   Wipe out the skillet, add the remaining oil and heat over medium. Toast the burritos seam-side down until golden, then turn and toast the other side, about 3 minutes per side. Work in batches if needed.

6. 6

   Serve hot with more salsa and sour cream.