Grilled Pork Burritos with Salsa Verde Recipe | Blue Rhino

Ingredients

• 1 lb Pork Loin Chops (boneless, about 3/4-inch thick)
• 2 tsp Vegetable Oil
• 2 tsp Chili Powder
• 1/4 tsp Salt
• 2 lb Tomatillos (fresh, husks discarded, rinsed and patted dry)
• 1 Jalapeño Chilies
• 1 Avocado (ripe, pitted, peeled and chopped)
• 2/3 cup White Onion (or yellow onion, chopped)
• 1/3 cup Cilantro Leaves (packed)
• 3 tbsp Extra-virgin Olive Oil
• 3 cloves Garlic
• 1/4 tsp Kosher Salt
• 1 pinch Sugar
• 6 Flour Tortillas ('burrito sized' 10-inch, or whole grain tortillas)
• 16 oz Fat-free Refried Beans (heated)
• 1 cup Cooked White Rice (heated)
• 1 cup Mexican Cheese Blend (reduced-fat, four cheese, shredded)
• 2 tbsp Fresh Cilantro (chopped)
• Lime Wedges (for serving)
• Additional Items:
• Medium Bowl
• Medium Saucepan