Santa Fe Pork Burritos

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 443
  • Calories from fat: 26%
  • Fat: 12.6g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 31.7g
  • Carbohydrate: 51.3g
  • Fiber: 0.0g
  • Cholesterol: 57mg
  • Iron: 0.0mg
  • Sodium: 812mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. Wrap tortillas in heavy-duty aluminum foil. Bake at 350° for 5 minutes or until thoroughly heated.
  3. 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.
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