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Picadillo Pork Burritos

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  Pork tenderloin 1 Pound, trimmed and cut into 1/2-inch pieces
  Ground cumin 1 Teaspoon
  Salt 1⁄4 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.

Recipe Summary

Stir Fried

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1616 Calories from Fat 432

% Daily Value*

Total Fat 50 g76.4%

Saturated Fat 11 g54.8%

Trans Fat 0.2 g

Cholesterol 294.9 mg98.3%

Sodium 3028.1 mg126.2%

Total Carbohydrates 151 g50.3%

Dietary Fiber 23.1 g92.3%

Sugars 41.8 g

Protein 145 g289.2%

Vitamin A 56.4% Vitamin C 57.7%

Calcium 39.9% Iron 55.8%

*Based on a 2000 Calorie diet

Picadillo Pork Burritos Recipe