Description
Pork Picadillo Burritos
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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 4
INGREDIENTS
- 3 tsp. canola oil, divided
- 1 (1-lb.) pork tenderloin, cut into 3/4-inch chunks
- 1 tsp. ground cumin
- 1/4 tsp. cinnamon
- 1 cup chopped sweet onion
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (14.5 oz.) can fire roasted diced tomatoes
- 1/4 cup seedless raisins
- 8 (8-inch) flour tortillas, warmed
- 2 cups (8 oz.) Sargento® Traditional Cut Shredded Pepper Jack Cheese
- 1/4 cup chopped cilantro (optional)
DIRECTIONS
- 1
Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add pork, cumin and cinnamon; sauté 5 minutes or until no longer pink. Transfer pork to plate; set aside.
- 2
Add remaining oil to same skillet. Sauté onion, bell pepper and garlic 8 minutes. Stir in tomatoes and raisins. Return pork with any juices from plate to skillet; simmer over medium heat 6 minutes or until pork is cooked through and vegetables are tender.
- 3
Spoon mixture down center of tortillas; top with the cheese and, if desired, cilantro. Fold sides of each tortilla over filling; roll up burrito style.
Nutrition
Nutrition Facts
Serves: 4
Amount Per Serving
Calories 735
Total Fat 29.3g
Saturated Fat 12.4g
Trans Fat 6.6g
Polyunsaturated Fat 2.8g
Cholesterol 123mg
Sodium 1331mg
Carbohydrates 71g
Protein 45g
Dietary Fiber 5g
Vitamin A 56RE
Vitamin C 54mg
Calcium 526mg
Iron 6mg
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