Citrusy Mojo Pork Patties & Black Beans

While rice cooks, wash and dry produce.

Halve, peel, and thinly slice half the onion; finely dice remaining onion. Zest and halve limes. Peel and mince garlic. Mince cilantro. Halve orange.

In a medium microwave-safe bowl, combine sliced onion, ½ tsp sugar (1 tsp for 4 servings), juice from half the limes, and a pinch of salt. Cover bowl tightly with plastic wrap; microwave until onion is bright pink, 60 seconds.

Refrigerate, stirring occasionally, until ready to serve.

Heat a drizzle of oil in a second small pot over medium-high heat. Add diced onion, garlic powder, cumin, half the Fajita Spice Blend, salt, and pepper; cook, stirring, until softened and browned, 2-4 minutes.

Add beans and their liquid and ¼ cup water (½ cup for 4 servings). Using the back of a wooden spoon or spatula, roughly mash about half the beans. Simmer, stirring occasionally, until thickened, 5-10 minutes.

Meanwhile, in a small bowl, combine minced garlic, half the lime zest, half the cilantro,
1 TBSP olive oil, juice from half the orange, juice from remaining lime, salt, and pepper (2 TBSP olive oil and juice from whole orange for 4 servings).

In a second medium bowl, gently combine pork*, panko, remaining Fajita Spice Blend, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper. Form into four equal patties (eight patties for 4), about ½ inch thick and 3 inches wide.

Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook until browned and cooked through, 3-4 minutes per side (if needed, cook in batches for 4).

Transfer to a plate.