Pork Burritos ($12, EASY)

Prep time: 8 hours crock pot (20 minutes hands-on)

Freezer Club instructions: Everything is cooked, shredded and ready to go.Thaw, put in the tortillas provided, and enjoy! Serving suggestions: cilantro-lime rice, salad, fruit, or chips/salsa/guac/queso blanco.I tripled the recipe below to serve 6 families.

Ingredients

1/1/2 lb. Pork Tenderloin

1 (16ounce) jar salsa

1 (15 oz) can black beans

1 (15.25 can Mexicorn, drained

1 cup cooked rice (optional)

1 (3oz) package cream cheese cubed

8 (12 inch) flour tortillas, warmed (separately packaged)

1(8oz) package shredded Mexican cheese blend

Directions

1. Place the Pork into the bottom of a slow cooker; cover with the salsa.  Discard half of the liquid from the black beans, then pour the beans into the slow cooker along with the mexicorn.

2.  Set the slow cooker on LOW, and cook  6 to 8 hours until the Pork pulls apart easily with a fork.

3.  Shred the meat into bite sized pieces, then stir in the cream cheese cubes until melted.  Stir in rice if desired.  Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla.  Flatten the filling into rectangle shape with the back of a spoon.  Add any additional toppings desired, sprinkle some of the Mexican cheese blend over the filling.  Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges.  roll the burrito up to the top edge, forming a tight cylinder.(as if you really needed to know how to fold up a burrito!!) Serves 10-12.