Santa Fe Pork Burritos

recipe
These Santa Fe Pork Burriots are packed with flavor. They've got salsa, a little spicy kick and black beans - everything you need in a burrito!

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 443
Caloriesfromfat 26 %
Fat 12.6 g
Satfat 5.5 g
Monofat 3 g
Polyfat 1.3 g
Protein 31.7 g
Carbohydrate 51.3 g
Fiber 0.0 g
Cholesterol 57 mg
Iron 0.0 mg
Sodium 812 mg
Calcium 0.0 mg

Ingredients

8 ounces lean ground pork
1 cup chopped onion
3/4 cup coarsely chopped sweet red pepper
2 cloves garlic, minced
1 cup no-salt-added salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 (16-ounce) can no-salt-added black beans, drained
1/3 cup chopped fresh cilantro
4 (8 1/2-inch) fat-free flour tortillas
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/4 cup no-salt-added salsa
1/4 cup nonfat sour cream

Preparation

Combine first 4 ingredients in a large nonstick skillet; cook over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add 1 cup salsa and next 3 ingredients. Cook over medium heat, uncovered, 10 minutes, stirring often. Stir in cilantro.

Wrap tortillas in heavy-duty aluminum foil. Bake at 350° for 5 minutes or until thoroughly heated.

Spoon meat mixture evenly down centers of tortillas; top with cheese. Roll up tortillas, and top each with 1 tablespoon salsa and 1 tablespoon sour cream.

Note:

Oxmoor House Cooking Light Collection

January 1996
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