Ingredients
3/4 cup thawed limeade concentrate1 tablespoon olive oil2 teaspoons salt, divided1-1/2 teaspoons pepper, divided1-1/2 pounds boneless pork loin, cut into thin strips1 cup chopped seeded plum tomatoes1 small green pepper, chopped1 small onion, chopped1/4 cup plus 1/3 cup minced fresh cilantro, divided1 jalapeno pepper, seeded and chopped1 tablespoon lime juice1/4 teaspoon garlic powder1 cup uncooked long grain riceCooking spray3 cups shredded Monterey Jack cheese6 flour tortillas (12 inches), warmed1 can (15 ounces) black beans, rinsed and drained1-1/2 cups sour cream
Preparation
In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and refrigerate at least 20 minutes.
For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder, and remaining salt and pepper. Set aside.
Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm.
Drain pork, discarding marinade. Preheat air fryer to 350°. In batches, place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until pork is no longer pink, 8-10 minutes, turning halfway through.
Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with 1/4 cup salsa, 1/2 cup rice mixture, 1/4 cup black beans and 1/4 cup sour cream; top with about 1/2 cup pork. Fold sides and ends over filling. Serve with remaining salsa.