1/2 pound pork tenderloin, cut into short, thin strips
1 teaspoon minced garlic (about 2 cloves)
1 teaspoon ground cumin
1 (16-ounce) can pinto beans, drained
1/2 cup chunky salsa
2 cups shredded romaine lettuce
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
1 cup chopped tomato (about 1 medium)
1/4 cup nonfat sour cream
How to Make It
Arrange tortillas on a baking sheet; coat both sides lightly with cooking spray. Bake at 375° for 7 to 8 minutes or until golden.
While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork, garlic, and cumin; cook 3 minutes or until pork is browned on all sides, stirring frequently. Add beans and salsa; simmer 4 minutes or until pork is tender.
Place tortillas on 4 individual serving plates; arrange lettuce evenly over tortillas. Top tortillas evenly with pork mixture, cheese, tomato, and sour cream.
Use minced garlic from a jar to save some chopping time. Use 1 teaspoon of minced garlic for 2 regular-size cloves.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook
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