Mexican

Pork Picadillo Burritos

Prep Time: 15 min  |  Cook Time: 25 min  |  Servings: 4  |  Calories: 740
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Pork Picadillo Burritos
Prep Time
15 min
Cook Time
25 min
Servings
4
Calories
740

Put these burritos together for a hearty and delicious meal made with bits of seasoned pork tenderloin and stuffed with sautéed onions, peppers and garlic along with tomatoes and tangy raisins and some Sargento® Shredded Pepper Jack Cheese that melts perfectly inside the tortilla wrap.

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® 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.

Serving Size 4

Calories 740

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 30.60g 45%
Sat. Fat 13.70g 62%
Mono Unsat. Fat 4.80g
Poly Unsat. Fat 3.70g
Cholesterol 123mg 41%
Sodium 1380mg 56%
Amount/Serving%DV*
Total Carbohydrate 69g 24%
Dietary Fiber 6g 20%
Sugars 0g
Protein 45g
Amount/Serving%DV*
Vitamin A 56RE
Vitamin C 54mg 90%
Calcium 565mg 53%
Iron 6mg 33%