Picadillo Pork Burritos

Yield: 4 servings (serving size: 1 burrito)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 364
  • Fat: 9.0g
  • Saturated fat: 2.7g
  • Protein: 31.4g
  • Carbohydrate: 39.5g
  • Cholesterol: 77mg
  • Iron: 3.0mg
  • Sodium: 835mg
  • Calories from fat: 22%
  • Fiber: 3.1g
  • Calcium: 106mg


  • 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


  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.
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