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!
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
How to Make It
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.
Oxmoor House Cooking Light Collection
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