Ingredients
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3 bell peppers
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1 red onion
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1 (15.5 oz) can black beans, drained and rinsed
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1 (8 oz) pkg sliced baby bella mushrooms
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1 tbsp olive oil
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3 tsp chili powder
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2 tsp dried oregano
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4 boneless, thin-cut center cut pork chops
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Lime wedges, to serve
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4 (6-inch) flour tortillas
Steps
1
Set grill to medium-high. Cut four 12x12-inch sheets of foil. Remove seeds from the bell peppers. Thinly slice bell peppers and onion. In a large bowl, combine peppers, onion, black beans, mushrooms, oil, 1 tsp chili powder, and dried oregano. Season with salt and pepper. Divide vegetable mixture among the foil sheets, leaving a 2-inch border on all sides.
2
Pat pork chops dry, then season with salt, pepper, and remaining 2 tsp chili powder. Place pork on top of veggies. Fold foil sides up to cover food completely and seal packets.
3
Place packets on the grill and cover. Cook 20 min., until pork is cooked through and vegetables have softened. Let stand 10 min. before serving. Squeeze lime wedges on top before serving. Serve with the tortillas.
Tips
To cook in the oven: Center a rack in oven and preheat to 425°F. Place foil packets on baking sheet and bake until pork is cooked through, 15–20 min.
