Picadillo Pork Burritos
|Pork tenderloin||1 Pound, trimmed and cut into 1/2-inch pieces|
|Ground cumin||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Onion||1 Small, chopped|
|Garlic||3 Clove (15 gm), minced|
|Salsa/Picante sauce||2⁄3 Cup (10.67 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Slivered almonds||3 Tablespoon, toasted|
|Shredded light mexican cheese blend||1⁄4 Cup (4 tbs), shredded (Such As Sargento)|
|Chopped fresh cilantro||2 Tablespoon|
|Fat free flour tortillas||4 (8 Inches Each)|
1. Place pork in a large bowl. Sprinkle with cumin, salt, and cinnamon; toss well.
2. Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes; stir occasionally. Add pork mixture; cook 2 minutes, stirring often. Add salsa and raisins; simmer over low heat 5 minutes or until pork loses its pink color and sauce is thick. Remove from heat; stir in almonds, cheese, and cilantro.
3. Heat tortillas according to package directions. Spoon 3/4 cup pork mixture onto each tortilla; roll up.