Picadillo Pork Burritos

10
Total Time
38 min
Prep
27 min
Cook
11 min
Serves
4
Difficulty
Easy
This picadillo burrito filling can be used in different ways—serve it with rice and beans or as a hearty topping for nachos.

Ingredients

uncooked lean pork tenderloin

1 pound(s), trimmed and cut into 1/2-inch pieces

ground cumin

1 tsp

table salt

¼ tsp

ground cinnamon

¼ tsp

vegetable oil

1 tsp

uncooked onion(s)

1 small, chopped

garlic clove(s)

3 medium clove(s), minced

fat free salsa

cup(s), or picante sauce

raisins

¼ cup(s)

slivered almonds

3 Tbsp, toasted

queso anejo Mexican cheese

cup(s), shredded

cilantro

2 Tbsp, fresh, chopped

whole wheat tortilla(s)

4 medium

Instructions

  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. Yield: 4 servings (serving size: 1 burrito).

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