Picadillo pork burritos

PersonalPoints™ per serving
Total Time
41 min
30 min
11 min
This picadillo filling can be used in different ways other than for burritos, which we called for here—you can serve it with rice and beans for a satisfying meal, or as a hearty topping for nachos. It's got all the good stuff that you and your guests will fawn over: pork tenderloin that's flavored with cumin and cinnamon, softened onions and garlic, salsa and raisins for color and texture, as well as crunchy toasted almonds, shredded Mexican cheese, and fresh cilantro. You'll love how well these seemingly diverse ingredients work with each other when they all come together in one dish.


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


¼ cup(s)

Slivered almonds

3 Tbsp, toasted

Queso anejo Mexican cheese

cup(s), shredded


2 Tbsp, fresh, chopped

Whole-wheat tortilla(s)

4 medium


  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.
  4. Serving size: 1 burrito