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Picadillo Pork Burritos

Oxmoor House
Prep time 27 mins
Cook time 11 mins
Yield 4 servings (serving size: 1 burrito)

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

Nutrition 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

How to Make It

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

  2. 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.

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

Oxmoor House Healthy Eating Collection