Picadillo Pork Burritos

Picadillo Pork Burritos Recipe
Oxmoor House

Yield:

4 servings (serving size: 1 burrito)

Recipe from

Oxmoor House

Recipe Time

Prep: 27 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 364
Fat 9.0 g
Satfat 2.7 g
Protein 31.4 g
Carbohydrate 39.5 g
Cholesterol 77 mg
Iron 3.0 mg
Sodium 835 mg
Caloriesfromfat 22 %
Fiber 3.1 g
Calcium 106 mg

Ingredients

1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch pieces
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon vegetable oil
1 small onion, chopped
3 garlic cloves, minced
2/3 cup salsa or picante sauce
1/4 cup raisins
3 tablespoons slivered almonds, toasted
1/3 cup shredded light Mexican cheese blend (such as Sargento)
2 tablespoons chopped fresh cilantro
4 (8-inch) fat-free flour tortillas

Preparation

Place pork in a large bowl. Sprinkle with cumin, salt, and cinnamon; toss well.

Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes; stir occasionally. Add pork mixture; cook 2 minutes, stirring often. Add salsa and raisins; simmer over low heat 5 minutes or until pork loses its pink color and sauce is thick. Remove from heat; stir in almonds, cheese, and cilantro.

Heat tortillas according to package directions. Spoon 3/4 cup pork mixture onto each tortilla; roll up.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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